Minestrone Soup Recipe
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5.0
63 reviews
Excellent
Minestrone Soup Recipe
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This delicious authentic Italian minestrone soup recipe is loaded with vegetables, beans, kale, and ditalini pasta for the perfect recipe.
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Ingredients
- 1 tablespoon olive oil
- 1 cup small diced pancetta bacon
- 1 peeled small diced yellow onions
- 2 thinly sliced leeks, root end, and dark green parts removed
- 4 finely minced cloves of garlic
- 4 medium diced stalks of celery
- 4 peeled and sliced carrots
- 1 peeled and medium diced turnip
- 1 peeled and medium diced parsnip
- ½ small diced bulb of fennel core removed
- 3 peeled and large diced russet potatoes
- 28 ounce can of whole peeled tomatoes in juice, crushed by hand
- 3 15- ounce cans of drained cannellini beans
- 1 gallon chicken stock
- 3 parmesan cheese rinds
- 2 cups peas
- Juice of 1 lemon
- 1 pound cooked and cooled ditalini pasta
- coarse salt and fresh cracked pepper to taste
- optional garnish of grated Parmigiano Reggiano, oregano, and rosemary
Instructions
- Add olive oil to a large pot over medium-high heat and cook some pancetta, which takes about 4 to 6 minutes.
- Once the pancetta is cooked, set it to the side, add the onions and leeks to the pot, and cook over medium heat. Season with a small amount of salt to draw out moisture and saute for 4 to 5 minutes or until lightly browned.
- Turn the heat down to low-medium and cook the onions for an additional 10 to 15 minutes or until golden brown, sweet, and tender.
- Stir in the garlic and cook just until it is fragrant, which takes about 30 to 45 seconds.
- Next, add the celery, carrots, turnips, parsnips, and fennel and saute for 5 to 7 minutes over medium heat or until they are very lightly browned.
- Add in the potatoes, beans, tomatoes, parmesan cheese rinds, and stock.
- Simmer the vegetables on low to medium heat for 30 minutes or until tender.
- Finish the soup with peas, lemon juice, and salt and pepper.
- Boil your ditalini pasta. Strain and rinse under cold water. Add them to a container or plastic bag and coat in 3 tablespoons of avocado or olive oil to ensure they do not stick.
- When serving the minestrone in a bowl, add in several tablespoons of the cooked pasta and then garnish with the crips cooked pancetta lardons and optional grated Parmigiano Reggiano, fresh oregano, and rosemary.
Notes
- Make-Ahead: You can make this soup up to 1 day ahead of time.
- How to Store: Minestrone will hold well in the refrigerator and be covered for up to 5 days separate from the cooked pasta. It will also freeze well covered for up to 3 months, separate from the cooked pasta. Thaw it in the refrigerator for 1 day before reheating.
- How to Reheat: To reheat the soup, add your desired portion to a small saucepot and heat over low heat until hot. You can add your desired portion to a microwave-safe bowl and heat until hot.
- This recipe makes quite a bit, so cut it down by sliding the serving scale left or right to scale the ingredients. It's ok to round up the ingredients if they become a fraction after scaling.
- Minestrone usually has a few garnishes on the top, such as croutons. I like serving minestrone with lots of parmesan cheese, sliced kale, and fresh herbs. If you just saw kale and think there is no way, you can swap it out for spinach.
- The vegetables to use are subjective and should emphasize the season you are cooking them in. Always start with a mirepoix (onions, celery, and carrots), then add leeks, turnips, parsnips, zucchini, diced tomatoes, potatoes, fennel, green beans, etc.
- The pasta will heat up when added to the soup.
Nutrition Information
Show Details
Serving
2cups
Calories
277kcal
(14%)
Carbohydrates
50g
(17%)
Protein
12g
(24%)
Fat
3g
(5%)
Cholesterol
4mg
(1%)
Sodium
324mg
(14%)
Potassium
613mg
(18%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
2025IU
(41%)
Vitamin C
15mg
(17%)
Calcium
60mg
(6%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 277kcal | 14% |
| Carbohydrates | 50g | 17% |
| Protein | 12g | 24% |
| Fat | 3g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 324mg | 14% |
| Potassium | 613mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 2025IU | 41% |
| Vitamin C | 15mg | 17% |
| Calcium | 60mg | 6% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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