ULTIMATE Minestrone Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8
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Calories
389 kcal
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Course
Main Course, Soup
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Cuisine
Italian
ULTIMATE Minestrone Soup
Description
This minestrone features diced pancetta or bacon cooked until crisp, building a savory base. Aromatic vegetables including onion, carrot, celery, and garlic are sautéed before tomato paste and a blend of dried herbs are added to deepen the flavor. Deglazing with dry red wine precedes adding a generous amount of chicken broth and a mixture of beans and vegetables.
The soup simmers to tenderize ingredients, then small pasta pieces are incorporated to cook through. Finally, leafy greens like kale are added last to retain some texture. The result is a richly flavored, textured soup with meaty undertones balanced by fresh vegetables and herbs. It can be served with grated Parmesan for extra richness.
Options in the notes provide vegetarian and vegan versions by substituting pancetta and chicken broth with vegetable broth and pesto or vegan cheese alternatives. Cooking steps ensure flavors develop progressively, making this a comprehensive minestrone recipe.
Ingredients
- 6 ounces pancetta diced, or bacon
- 1 yellow onion diced, medium
- 4 cloves garlic , minced
- 2 carrot diced, large
- 3 celery ribs diced
- 6 ounces tomato paste
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- 1/2 teaspoon thyme dried
- 1/2 teaspoon rosemary dried
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper freshly ground
- 1/4 cup red wine dry
- 8 cups chicken broth we use and recommend Aneto 100% natural chicken broth, quality
- 4 Roma tomato diced
- 1 potato diced, medium
- 15 ounce cannellini beans drained and rinsed, can
- 15 ounce Kidney Beans drained and rinsed, canned, or borlotti/cranberry beans
- 1/2 pound green beans , trimmed and cut into 1/2 inch pieces
- 1 cup green peas canned, fresh or frozen, shelled
- 3/4 cup ditalini pasta I used tripolini in the photos, or other tiny pasta
- 3 cups kale or greens of choice, e.g. Swiss chard, collards, spinach, chopped
- Parmesan Cheese for serving (optional, freshly grated
Instructions
- Fry the pancetta or bacon in a stock pot. Add the onions, carrot and celery and cook for 5-7 minutes. Add the garlic and cook for another minute. Add the tomato paste and herbs and cook for another 2-3 minutes.Add the red wine and bring to a boil. Simmer for two minutes.Add the chicken broth.Add the beans and the vegetables (except for the kale).Bring to a boil then reduce the heat and simmer, covered, for 15 minutes.
- Add the pasta and simmer, covered, for another 10 minutes. Add the kale and simmer for another 3-5 minutes. Add salt and pepper to taste.
Notes
- For a vegetarian version, omit pancetta, use vegetable broth, and add 1/4 cup pesto.
- For a vegan version, follow vegetarian changes and omit or replace Parmesan with vegan cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 54g | 18% |
| Protein | 21g | 42% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 812mg | 34% |
| Potassium | 1363mg | 29% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 5989IU | 120% |
| Vitamin C | 58mg | 64% |
| Calcium | 151mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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