Minestrone Soup Recipe
User Reviews
5
Minestrone Soup Recipe
Description
The Minestrone Soup Recipe brings together a variety of diced vegetables—onions, leeks, celery, carrots, turnips, parsnips, fennel, and potatoes—sautéed with pancetta for a savory base. Garlic adds aromatic depth just before combining the vegetables with crushed tomatoes, cannellini beans, Parmesan rinds, and chicken stock. Simmering these ingredients melds the flavors and softens the vegetables, while ditalini pasta is cooked separately and added at serving time to maintain its texture. Peas and lemon juice brighten the final soup just before seasoning with salt and pepper.
This soup offers a satisfying mix of soft vegetables and al dente pasta pieces in a broth enriched by the meatiness of pancetta and cheese. It works well as a substantial lunch or light dinner. Garnishing options include grated Parmigiano Reggiano and fresh herbs like oregano or rosemary.
You can prepare the soup up to a day ahead and store it separately from the pasta for up to five days in the refrigerator, or freeze it for up to three months. Reheat gently to avoid overcooking, and reintroduce the pasta just before serving to preserve its texture. Adjust vegetables seasonally as desired for variety and freshness.
Ingredients
- 1 tablespoon olive oil
- 1 cup pancetta small diced bacon
- 1 yellow onion peeled, small diced
- 2 leek thinly sliced, root end and dark green parts removed
- 4 garlic finely minced cloves
- 4 celery stalk medium diced
- 4 carrot peeled and sliced
- 1 turnip peeled and medium diced
- 1 parsnip peeled and medium diced
- ½ fennel bulb core removed, small diced
- 3 russet potato peeled, large diced
- 28 ounce whole peeled tomatoes in juice, crushed by hand
- 3 15- ounce cannellini beans cans, drained
- 1 gallon chicken stock
- 3 Parmesan Cheese rinds
- 2 cups pea
- lemon juice of 1
- 1 pound ditalini pasta cooked and cooled
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
- Parmigiano Reggiano cheese oregano, and rosemary, optional garnish, grated
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
- This soup can be made up to one day in advance and kept refrigerated separately from the pasta for up to five days.
- Freeze the soup without pasta for up to three months; thaw overnight in the refrigerator before reheating.
- Reheat gently on low heat or in the microwave until hot, adding pasta just before serving for best texture.
- The vegetable mix can be adapted to seasonal availability; a basic mirepoix is a good starting point for flavor.
- Traditionally served with garnishes like fresh herbs, grated cheese, or croutons for added texture and taste.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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