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Minestrone Soup
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Minestrone Soup

This hearty Minestrone Soup is loaded with vegetables, beans, and pasta in a rich, flavorful broth. A comforting, classic Italian recipe that’s easy to customize with what you have on hand. Perfect for a cozy weekend meal or a make-ahead dinner the whole family will love!

Prep Time
30 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 35 mins
Servings: 8 to 10 servings
Calories: 296 kcal
Course: Soup
Cuisine: Italian

Ingredients

  • 4 ounces pancetta , diced small (about 1/8- to 1/4-inch)
  • 2 tablespoons olive oil , plus additional, if needed
  • 1 cup yellow onion , peeled and chopped into 1/4-inch pieces
  • 1 cup carrot peeled and cut into 1/4-inch dice
  • 1 cup celery , cut into 1/4-inch thick slices
  • 2 teaspoons garlic minced cloves
  • 1 teaspoon rosemary finely chopped fresh
  • 1 teaspoon thyme leaves fresh, finely chopped
  • 1 teaspoon Italian seasoning "Italian Herbs", dried
  • 28 ounce can whole plum tomatoes (preferably San Marzano), finely crushed by hand
  • 15 ounce can cannellini beans , rinsed and drained
  • 15 ounce can red kidney beans rinsed and drained, light
  • 2 cups zucchini see note, quartered wedges
  • 1 cup green beans see note, cut
  • 6 to 8 cups chicken broth see note, reduced sodium; or vegetable broth/stock
  • 1 large bay leaf
  • 1 parmigiano reggiano rind
  • 2/3 cup miniature shell pasta or other short-cut pasta of your choosing, dried
  • kosher salt Diamond Crystal kosher salt and freshly-ground
  • black pepper Diamond Crystal kosher salt and freshly-ground
  • Parmigiano Reggiano cheese for serving, grated

Instructions

    Cup of Yum
  1. In a large, heavy-bottomed pot (I use a 6.75-quart Dutch oven), add the olive oil and pancetta before heating the pot. Place over medium heat and cook for 3–4 minutes, just until the pancetta renders its fat but remains soft—not browned or crispy.
  2. Add the onions, celery, and carrots to the pot, along with 1/2 teaspoon each of kosher salt and freshly ground black pepper. Cook over medium heat, stirring occasionally, until the vegetables are tender but not caramelized, about 10–12 minutes (see note).
  3. Stir in the garlic, rosemary, thyme, and Italian seasoning, and cook for about 1 minute, until fragrant.
  4. Stir in the crushed tomatoes (with their juices/purée), followed by the cannellini beans, kidney beans, zucchini, and green beans.
  5. Pour in 6 cups of broth or stock and stir until well combined. Add the bay leaf and Parmigiano Reggiano rind.
  6. Bring the soup to a boil, cover the pot, and reduce the heat to maintain a gentle simmer. Cook, covered, for 20–25 minutes, until the vegetables are tender. Stir the soup a couple of times as it simmers.
  7. Uncover the pot and stir the soup. Add the pasta and simmer uncovered for about 10 minutes, until the pasta is tender, stirring occasionally to make sure the pasta isn't sticking to the pot.
  8. Remove and discard the Parmigiano Reggiano rind and bay leaf. If the soup is too thick, stir in additional broth or stock, 1/2 cup at a time, until you reach your desired consistency. The amount needed may vary by batch.
  9. Taste and adjust seasoning with salt and pepper as needed. Roughly tear the fresh basil leaves and stir them into the soup just until wilted.
  10. Ladle the soup hot into bowls. Finish with a drizzle of extra virgin olive oil, a generous sprinkle of grated Parmigiano Reggiano, and a few grinds of black pepper. For a spicy kick, add a few crushed red pepper flakes. Serve with crusty Italian bread for dipping.

Notes

  • The soup will continue to thicken as it sits from the starches in the beans and pasta. Add additional stock as needed to thin it back out to your preferred consistency, seasoning to taste with salt and pepper as needed.
  • Pancetta (Vegetarian Option): To make this soup vegetarian, simply omit the pancetta and add 1–2 extra tablespoons of olive oil when sautéing the onions, carrots, and celery.
  • Sautéing the Aromatics: The amount of fat released from pancetta can vary. If the onion, carrot, and celery mixture starts sticking to the pot, stir in a little extra olive oil as needed.
  • Zucchini: Cut the unpeeled zucchini into 1/4-inch thick rounds, and then cut each round into quarters. If the zucchini is larger than 1-1/2 inches in diameter, chop it into 1/2-inch pieces instead.
  • Green Beans: Use fresh (trimmed) or frozen green beans, cut into 1/2-inch lengths. If using frozen cut green beans, add them directly to the soup—no need to defrost.
  • Broth/Stock: When I'm not using homemade, I use a moderate-sodium store bought chicken stock (about 440 mg of sodium per cup). Avoid full-sodium stocks (800+ mg per cup), as they can make the soup overly salty when simmered with the other ingredients. 
  • Adjusting Broth Amount: Start with 6 cups of broth or stock, but keep 8 cups on hand in case you need to adjust the thickness of the soup.
  • Variations: For vegetable variations and ingredient substitution ideas, see the "Variations" section in the blog post above. 

Nutrition Information

Serving 0.125recipe Calories 296kcal (15%) Carbohydrates 39g (13%) Protein 15g (30%) Fat 11g (17%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 6g (30%) Trans Fat 0.02g (1%) Cholesterol 9mg (3%) Sodium 1002mg (42%) Potassium 767mg (16%) Fiber 9g (36%) Sugar 7g (14%) Vitamin A 3026IU (61%) Vitamin C 20mg (22%) Calcium 121mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 to 10 servings

Amount Per Serving

Calories 296

% Daily Value*

Serving 0.125recipe
Calories 296kcal 15%
Carbohydrates 39g 13%
Protein 15g 30%
Fat 11g 17%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.02g 1%
Cholesterol 9mg 3%
Sodium 1002mg 42%
Potassium 767mg 16%
Fiber 9g 36%
Sugar 7g 14%
Vitamin A 3026IU 61%
Vitamin C 20mg 22%
Calcium 121mg 12%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.