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4.9 from 45 votes

Italian Minestrone Soup

Full of flavor, this Italian Minestrone Soup is healthy, hearty, and so delicious!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 12 bowls
Course: Soup , Dinner
Cuisine: Italian , International

Ingredients

  • 4 ounces diced pancetta
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon crushed red pepper flakes
  • 1 large yellow onion diced
  • 2 stalks celery diced
  • 3 large carrots diced
  • 1 cup green beans trimmed and cut into 1/2 inch pieces
  • 6 cloves garlic minced
  • 1 and 1/2 teaspoons Italian seasoning
  • 5 tablespoons tomato paste
  • 1 ounce can diced tomatoes
  • 1 ounce can crushed tomatoes with basil
  • 4 cups low-sodium chicken bone broth
  • 4 cups low-sodium beef bone broth
  • 1 ounce can kidney beans drained and rinsed
  • 1 ounce can cannellini beans drained and rinsed
  • 1 cup elbow pasta
  • 2 cups fresh baby spinach
  • 1/4 cup fresh basil roughly chopped
  • 1/4 cup freshly squeezed lemon juice
  • salt and pepper, to taste
  • 1/2 cup freshly grated Parmesan cheese

Instructions

    Cup of Yum
  1. In a large pot over medium-high heat, cook the pancetta until crispy, about 6 minutes. Using a slotted spoon, transfer the pancetta to a small plate and set aside. Leave any pancetta drippings in the pan.
  2. Add in the olive oil and onion and cook until the onion is translucent; about 5 minutes. Add in the celery, carrots, and green beans and cook until they begin to soften, about 8 minutes.
  3. Add in the garlic and cook until fragrant, about 30 seconds. Stir in the Italian seasoning and tomato paste.
  4. Add in the diced and crushed tomatoes, chicken broth, and beef broth, stir well to combine and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes.
  5. Stir in the kidney beans, Cannellini beans, and pasta; cook until the pasta and vegetables are tender, about 10 minutes. Stir in the spinach and cook until wilted, about 1 minute.
  6. Remove from heat and stir in the basil and lemon juice. Season with salt and pepper, as needed. Ladle into bowls, sprinkle with pancetta bits and parmesan cheese, and serve warm.