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

Ingredient Substitutions

• Instead of Pancetta: Bacon, Prosciutto, Guanciale
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Onion: Shallots, Leeks
• Instead of Celery: Fennel stalks
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Chicken Broth: Vegetable broth, Water with bouillon
• Instead of Canned Plum Tomatoes: Crushed tomatoes, Diced tomatoes
• Instead of Cranberry Beans: Kidney beans, Cannellini beans
• Instead of Green Cabbage: Savoy cabbage, Napa cabbage
• Instead of Red Pepper Flakes: Cayenne pepper (¼ tsp)
• Instead of Italian Dried Herbs: Herbes de Provence
• Instead of Salt: Sea salt, Kosher salt
• Instead of Garbanzo Beans: White beans, Lentils
• Instead of Swiss Chard: Spinach, Kale
• Instead of Ditalini Pasta: Small elbow macaroni, Orzo
• Instead of Extra Virgin Olive Oil: Olive oil
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Italian Parsley: Fresh flat‑leaf parsley

Equipment Needed

• Dutch Oven
• Chef's Knife
• Cutting Board
• Wooden Spoon
• Ladle
• Measuring Cups
• Colander
• Grater

Critical Steps — Do Not Skip

• Do not over‑brown the pancetta
• Do not let the garlic brown
• Simmer the cranberry beans until fully tender (≈45 min)
• Add pasta only after final seasoning adjustment
• Finish with a drizzle of extra‑virgin olive oil and Parmesan

Chef Tips from the Video

• Use a good quality pancetta for depth of flavor; if unavailable, substitute with unsmoked bacon
• A splash of good extra‑virgin olive oil added at the end brightens the broth
• Feel free to toss in any seasonal vegetables you have—carrots, green beans, or bell peppers work beautifully

Troubleshooting

Storage

Refrigerator: Store in airtight containers for 3–4 days

Freezer: Cool completely, then freeze in portions for up to 2 months

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the soup base (everything except pasta) up to step 8 and refrigerate; add pasta and finish when ready to serve
• Cook and shell the cranberry beans ahead of time to reduce simmering time

Frequently Asked Questions