Minestrone Soup Recipe - Italian Vegetable and Pasta Soup

Ingredients

• 4 oz Pancetta (diced, Italian bacon, not smoked)
• 2 tbsp Olive Oil (for sautéing, regular olive oil)
• 1 medium Onion (diced)
• 2 stalks Celery (diced)
• 4 cloves Garlic (minced)
• 6 cups Chicken Broth (low‑sodium)
• 2 cups Water (adjust as needed for consistency)
• 1 can (28 oz) Canned Plum Tomatoes (crushed by hand)
• 1 cup Cranberry Beans (shelled (shelling beans), cooked)
• 2 cups Green Cabbage (chopped)
• 1 tsp Red Pepper Flakes (adjust for heat)
• 1 tsp Italian Dried Herbs (blend of oregano, basil, thyme)
• 1 tsp Salt (plus more to taste)
• 1 can (15 oz) Garbanzo Beans (drained and rinsed)
• 1 bunch Swiss Chard (stems diced, leaves roughly chopped, thoroughly rinsed)
• 0.66 cup Ditalini Pasta (dry, small tube pasta)
• 1 tbsp Extra Virgin Olive Oil (drizzle on finished soup)
• 2 tbsp Parmesan Cheese (freshly grated)
• 2 tbsp Italian Parsley (chopped, for garnish)

Instructions

1. Prepare Ingredients

   Dice the pancetta, onion, celery, and garlic. Chop the cabbage, shell the cranberry beans, rinse and drain the garbanzo beans, and wash and roughly chop the Swiss chard (dice stems, rough‑chop leaves).

   Time: PT5M

2. Sauté Pancetta

   Heat 2 tbsp olive oil in the Dutch oven over medium heat. Add the diced pancetta and sauté until it just begins to brown, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Cook Aromatics

   Add the diced onion and celery to the pot. Cook, stirring occasionally, until the onion becomes translucent, about 4 minutes. Then add the minced garlic and cook for another 1 minute, being careful not to brown it.

   Time: PT5M

   Temperature: medium heat

4. Add Liquids and Tomatoes

   Pour in the chicken broth, water, and the crushed plum tomatoes. Stir to combine and increase the heat to bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: medium heat

5. Add Beans and Vegetables

   Stir in the cooked cranberry beans, chopped cabbage, red pepper flakes, Italian dried herbs, a pinch of salt, and the drained garbanzo beans.

   Time: PT2M

   Temperature: medium heat

6. Simmer Beans

   Reduce heat to medium‑low and let the soup simmer until the cranberry beans are tender, about 45 minutes, stirring occasionally.

   Time: PT45M

   Temperature: medium‑low heat

7. Add Swiss Chard

   When the beans are tender, add the diced Swiss chard stems first, stir for 2 minutes, then add the leaves. Simmer for an additional 15 minutes until the greens are wilted.

   Time: PT15M

   Temperature: medium‑low heat

8. Season the Soup

   Taste the soup and adjust seasoning with additional salt and freshly ground black pepper as needed.

   Time: PT2M

9. Cook Pasta

   Increase heat to medium‑high and bring the soup back to a gentle boil. Add the dry ditalini pasta (about 2/3 cup) and cook until al dente, about 15 minutes.

   Time: PT15M

   Temperature: medium‑high heat

10. Finish and Serve

    Remove the pot from heat. Drizzle 1 tbsp extra‑virgin olive oil over the soup, sprinkle with grated Parmesan and chopped parsley. Ladle into bowls and serve with crusty bread.

    Time: PT2M

Nutrition Facts

Calories

300

Protein

12 g

Carbohydrates

45 g

Fat

8 g

Fiber

8 g