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Minestrone Soup
5 from 46 votes

Minestrone Soup

Minestrone Soup is a hearty vegetable soup featuring pancetta, a variety of diced vegetables, kidney beans, and macaroni pasta simmered in chicken broth. The cooking method layers flavors by sautéing aromatics and pancetta first, followed by simmering with broth and vegetables. Fresh basil and parmesan finish the soup, adding brightness and richness. Ideal for warming meals with crusty bread.

Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings: 8 people
Calories: 280 kcal
Course: Soup
Cuisine: Italian

Ingredients

  • 2 tablespoons olive oil
  • 4 ounces pancetta diced (can also use bacon)
  • 1 medium yellow onion , diced
  • 6 cloves garlic , roughly chopped
  • 2 teaspoons oregano dried
  • ½ teaspoon red pepper flakes
  • 2 large carrot peeled and cut into ½ in coins
  • 2 talks celery , sliced into ½ inch pieces
  • 1 ounce can diced tomatoes
  • 8 cups chicken broth or vegetable broth
  • 4 cups water
  • 2 bay leaf
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper freshly cracked
  • 1 pound baby new potatoes , cut in half or quartered if on the larger side
  • 1 cup macaroni pasta
  • 1 large zucchini , cut into ½ in half moons
  • ½ bunch swiss chard greens removed from stems and torn into pieces about 4 cups packed, and stems cut into ½ in pieces. (keep separate)
  • 1 ounce can red kidney beans , drained and rinsed
  • ½ cup basil fresh, torn
  • 1 cup Parmesan Cheese divided, grated
  • crusty bread for serving

Instructions

    Cup of Yum
  1. Heat the olive oil in a large dutch oven over medium heat. Add the pancetta and cook until golden brown but not quite crispy
  2. Add the onion, garlic, oregano, crushed red pepper, carrots, and celery. Cook, stirring often, for 5 minutes and then add  the canned tomatoes along with the juice and cook 5 minutes more
  3. Add chicken stock, water, bay leaves, salt and pepper and bring to a simmer and cook partially covered for 10 minutes.
  4. Add potatoes, dried pasta, zucchini, and chard stems, bring back to a boil and cook 15-20 minutes
  5. Add rinsed beans and chard, cook another 5-8 minutes
  6. Toss in the torn basil and ½ cup parmesan, adjust seasoning with more salt and pepper. Serve topped with more parmesan, basil a drizzle of olive oil and crusty bread

Notes

  • Use your favorite vegetables to customize the soup as desired.
  • Short-cut pasta varieties can be substituted to adjust cooking time.

Nutrition Information

Calories 280kcal (14%) Carbohydrates 29g (10%) Protein 11g (22%) Fat 14g (22%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 6g (30%) Trans Fat 0.02g (1%) Cholesterol 25mg (8%) Sodium 1843mg (77%) Potassium 666mg (14%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 4526IU (91%) Vitamin C 27mg (30%) Calcium 179mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 280

% Daily Value*

Calories 280kcal 14%
Carbohydrates 29g 10%
Protein 11g 22%
Fat 14g 22%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.02g 1%
Cholesterol 25mg 8%
Sodium 1843mg 77%
Potassium 666mg 14%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 4526IU 91%
Vitamin C 27mg 30%
Calcium 179mg 18%
Iron 2mg 11%

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