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minestrone soup recipe authentic italian traditional

ULTIMATE Minestrone Soup

By Kimberly Killebrew
A delicious minestrone soup after traditional Italian fashion:  Packed full of healthy vegetables, beans, pasta and featuring a deliciously rich broth infused with smoky pancetta or bacon!
4.99 from 76 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8

Ingredients
  

  • 6 ounces diced pancetta or bacon
  • 1 medium yellow onion , diced
  • 4 cloves garlic , minced
  • 2 large carrots , diced
  • 3 ribs celery , diced
  • 6 ounces tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup dry red wine
  • 8 cups quality chicken broth (we use and recommend Aneto 100% natural chicken broth)
  • 4 Roma tomatoes , diced
  • 1 medium potato , diced
  • 15 ounce can cannellini beans , drained and rinsed
  • 15 ounce can kidney beans or borlotti/cranberry beans , drained and rinsed
  • 1/2 pound green beans , trimmed and cut into 1/2 inch pieces
  • 1 cup shelled green peas (canned, fresh or frozen)
  • 3/4 cup ditalini or other tiny pasta (I used tripolini in the photos)
  • 3 cups chopped kale , or greens of choice, e.g. Swiss chard, collards, spinach
  • freshly grated Parmesan cheese , for serving (optional)

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 VEGETARIAN VERSION:  Omit the pancetta, use vegetable broth, and add 1/4 cup of pesto.
For VEGAN VERSION same as vegetarian version plus use vegan Parmesan or omit.

Nutrition

Calories: 389kcalCarbohydrates: 54gProtein: 21gFat: 11gSaturated Fat: 3gCholesterol: 14mgSodium: 812mgPotassium: 1363mgFiber: 10gSugar: 9gVitamin A: 5989IUVitamin C: 58mgCalcium: 151mgIron: 5mg
Course Entree, Main Course, Soup
Cuisine Italian
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