Minestrone Soup

This hearty Minestrone Soup is loaded with vegetables, beans, and pasta in a rich, flavorful broth. A comforting, classic Italian recipe that’s easy to customize with what you have on hand. Perfect for a cozy weekend meal or a make-ahead dinner the whole family will love!

Prep Time30

Cook Time1 5

Total Time1 35

Course: Soup

Cuisine: Italian

Keyword: beans, carrot, celery, green beans, onion, pancetta, plum tomatoes, zucchini

Servings: to 10 servings

Author: Amanda Biddle

Ingredients

4 ounces pancetta , diced small (about 1/8- to 1/4-inch)
2 tablespoons olive oil , plus additional, if needed
1 cup yellow onion , peeled and chopped into 1/4-inch pieces
1 cup carrots , peeled and cut into 1/4-inch dice
1 cup celery , cut into 1/4-inch thick slices
2 teaspoons minced garlic cloves
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon dried Italian seasoning ("Italian Herbs")
28 ounce can whole plum tomatoes (preferably San Marzano), finely crushed by hand
15 ounce can cannellini beans , rinsed and drained
15 ounce can light red kidney beans , rinsed and drained
2 cups quartered zucchini wedges (see note)
1 cup cut green beans (see note)
6 to 8 cups reduced sodium chicken or vegetable broth/stock (see note)
1 large bay leaf
1 Parmigiano Reggiano rind
⅔ cup dried miniature shell pasta , or other short-cut pasta of your choosing
Diamond Crystal kosher salt and freshly-ground black pepper
grated Parmigiano Reggiano , for serving

Instructions

In a large, heavy-bottomed pot (I use a 6.75-quart Dutch oven), add the olive oil and pancetta before heating the pot. Place over medium heat and cook for 3–4 minutes, just until the pancetta renders its fat but remains soft—not browned or crispy.
Add the onions, celery, and carrots to the pot, along with 1/2 teaspoon each of kosher salt and freshly ground black pepper. Cook over medium heat, stirring occasionally, until the vegetables are tender but not caramelized, about 10–12 minutes (see note).
Stir in the garlic, rosemary, thyme, and Italian seasoning, and cook for about 1 minute, until fragrant.
Stir in the crushed tomatoes (with their juices/purée), followed by the cannellini beans, kidney beans, zucchini, and green beans.
Pour in 6 cups of broth or stock and stir until well combined. Add the bay leaf and Parmigiano Reggiano rind.
Bring the soup to a boil, cover the pot, and reduce the heat to maintain a gentle simmer. Cook, covered, for 20–25 minutes, until the vegetables are tender. Stir the soup a couple of times as it simmers.
Uncover the pot and stir the soup. Add the pasta and simmer uncovered for about 10 minutes, until the pasta is tender, stirring occasionally to make sure the pasta isn't sticking to the pot.
Remove and discard the Parmigiano Reggiano rind and bay leaf. If the soup is too thick, stir in additional broth or stock, 1/2 cup at a time, until you reach your desired consistency. The amount needed may vary by batch.
Taste and adjust seasoning with salt and pepper as needed. Roughly tear the fresh basil leaves and stir them into the soup just until wilted.
Ladle the soup hot into bowls. Finish with a drizzle of extra virgin olive oil, a generous sprinkle of grated Parmigiano Reggiano, and a few grinds of black pepper. For a spicy kick, add a few crushed red pepper flakes. Serve with crusty Italian bread for dipping.

Notes

The soup will continue to thicken as it sits from the starches in the beans and pasta. Add additional stock as needed to thin it back out to your preferred consistency, seasoning to taste with salt and pepper as needed.

Pancetta (Vegetarian Option): To make this soup vegetarian, simply omit the pancetta and add 1–2 extra tablespoons of olive oil when sautéing the onions, carrots, and celery.

Sautéing the Aromatics: The amount of fat released from pancetta can vary. If the onion, carrot, and celery mixture starts sticking to the pot, stir in a little extra olive oil as needed.

Zucchini: Cut the unpeeled zucchini into 1/4-inch thick rounds, and then cut each round into quarters. If the zucchini is larger than 1-1/2 inches in diameter, chop it into 1/2-inch pieces instead.

Green Beans: Use fresh (trimmed) or frozen green beans, cut into 1/2-inch lengths. If using frozen cut green beans, add them directly to the soup—no need to defrost.

Broth/Stock: When I'm not using homemade, I use a moderate-sodium store bought chicken stock (about 440 mg of sodium per cup). Avoid full-sodium stocks (800+ mg per cup), as they can make the soup overly salty when simmered with the other ingredients.

Adjusting Broth Amount: Start with 6 cups of broth or stock, but keep 8 cups on hand in case you need to adjust the thickness of the soup.

Variations: For vegetable variations and ingredient substitution ideas, see the "Variations" section in the blog post above.

Nutrition

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