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Fennel Minestrone with Orzo

A simple minestrone that you can throw together quickly with easy pantry staples and fresh fennel bulb! 

Course Main Course, Soup
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author Rachel Leonard


  • 1 large onion chopped
  • 2 c. carrot chopped
  • 2 c. celery chopped
  • 1 fennel bulb chopped
  • 5 cloves garlic minced
  • 2 tsp fennel seed
  • 2 tsp rosemary minced
  • 2 tsp thyme minced
  • 1 14oz can diced tomatoes
  • 4 c. vegetable stock
  • 1 14 oz. can canellinni beans (or great northern white beans)
  • 10 oz washed & chopped kale (or any other sturdy green)
  • salt & black pepper to taste
  • 1.5 c. orzo pasta


  1. Place a large sauce pot over medium high heat. Add the onions and a splash of water and sauté for a few minutes, until slightly soft. Then add the garlic and stir for 30 seconds. Add the fennel, carrots, celery, and fresh herbs. Add another splash of water, stir for 4-5 minutes until vegetables are tender, add a pinch of salt.

  2. Add the canned tomatoes and vegetable stock, bring soup over high heat until it comes to a simmer. Simmer for 5-10 minutes, then add the cannellini beans, and the kale.  
  3. In a small pot, bring water to a boil. Cook orzo using the instructions on the package (5-8 minutes depending on the brand. When cooked, drain the pasta through a colander and run cold water over the pasta, stopping the cooking process.
  4. To serve, portion the orzo into the bowls then pour the hot soup over the pasta. Finish the soup with freshly cracked black pepper.