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Minestrone Soup Recipe
5 from 63 votes

Minestrone Soup Recipe

This Minestrone Soup Recipe features a rich mix of vegetables like celery, carrots, turnips, and potatoes, combined with pancetta, beans, and ditalini pasta to create a hearty, textured soup. The savory broth is enriched with Parmesan rinds and finished with lemon juice for brightness. It is a versatile, filling dish with tender vegetables and a balance of savory and fresh flavors.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 16
Calories: 277 kcal
Course: Soup
Cuisine: Italian

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

    Cup of Yum
  1. Add olive oil to a large pot over medium-high heat and cook some pancetta, which takes about 4 to 6 minutes.
  2. 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.
  3. 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.
  4. Stir in the garlic and cook just until it is fragrant, which takes about 30 to 45 seconds.
  5. 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.
  6. Add in the potatoes, beans, tomatoes, parmesan cheese rinds, and stock.
  7. Simmer the vegetables on low to medium heat for 30 minutes or until tender.
  8. Finish the soup with peas, lemon juice, and salt and pepper.
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 277

% 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.