An Authentic Italian Minestrone Soup recipe that’s fast and healthy! Made with carrots and celery, diced tomatoes, kidney beans, and pasta, this meal is hearty and loaded with flavor. Leftovers taste even better the next day!
Happy Thursday! We’re taking a quick break from the sweets today to celebrate the most wonderful time of the year… SOUP SEASON!
Like many people, I love soup for the obvious reasons: it’s warm, cozy, delicious, and comforting. It’s soul food! But as someone who works from home and basically lives at my sink washing dishes (did I ever tell you we don’t have a dishwasher in our apartment?!)… I also love soup because I get multiple meals from one pot! I made this Italian Minestrone Soup last night, ate it for dinner, warmed up a bowl today for lunch, and will continue this pattern until the pot runs dry. If you don’t mind leftovers, soup can make your lunch life so simple and delicious!
Minestrone Soup Recipe
My secret ingredient is pancetta. It’s salty, smokey, and seriously delicious. For our veggies we have onion, carrot, celery, spinach, garlic, and green beans. You’ll also add kidney beans, crushed tomatoes, Italian seasoning, bone broth, Cannellini beans, elbow macaroni, and fresh basil! Finally, you’ll finish the soup off with a fat squeeze of lemon and Parmesan cheese. Those are all of the main minestrone soup ingredients needed for this recipe!
↑How could the combination of those ingredients not be delicious?!? (Seriously just stopped typing right here to go grab another bowl of this soup… I can’t stop!)
How to make Minestrone Soup
- In a large soup pot, cook the pancetta until crispy then set aside. Add in olive oil and onion and cook until the onion. Toss in the celery, carrots, and green beans and cook until they begin to soften. Finally, add in the garlic, Italian seasoning, and tomato paste.
- Next you’ll toss in the tomatoes, chicken broth, and beef broth and bring to a boil. Stir in the beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Stir in the spinach and cook until wilted, about 1 minute. Remove from heat and stir in the basil and lemon juice. Season with salt and pepper, as needed.
- Ladle into bowls, sprinkle with pancetta bits and parmesan cheese, and ENJOY!!!
Tips and Tricks for Recipe Success:
- I call for bone broth in this recipe because I find it more flavorful and nourishing. If you can’t find it, feel free to sub regular broth instead.
- You’ll also notice I call for chicken bone broth as well as beef bone broth. This gives the soup INCREDIBLE flavor! But again, if you’re having an issue with this, you could use all chicken broth. I don’t recommend using all beef broth. I tried this once and found the broth a little too… meaty tasting, if that makes sense? In my opinion, an equal amount of both will give you the best tasting soup.
- Same thing goes for the beans! I love the combination of Kidney beans and Cannellini beans, but you can use two cans of one variety if preferred.
- You can use fresh or frozen green beans, and if you’re using frozen, don’t worry about thawing them first.
- While I adore elbow macaroni for this recipe, you can use almost any small pasta noodle. I’ve made this with ditalini and even baby bow ties.
- If you happen to have a Parmesan rind in your fridge, toss it in the broth and let it simmer. This adds even more flavor and depth to the broth.
If you’re looking for a meal that’s hearty, healthy, and so comforting, this Italian Minestrone Soup is for you!
Full of flavor, this Italian Minestrone Soup is healthy, hearty, and so delicious!
- 4 ounces diced pancetta
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon crushed red pepper flakes
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 3 large carrots, diced
- 1 and 1/2 cups green beans (trimmed and cut into 1/2 inch pieces)
- 6 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 5 tablespoons tomato paste
- (1) 28 ounce can diced tomatoes
- (1) 28 ounce can crushed tomatoes
- 4 cups low-sodium chicken bone broth
- 4 cups low-sodium beef bone broth
- (1) 15 ounce can kidney beans, drained and rinsed
- (1) 15 ounce can Cannellini beans
- 1 and 1/2 cups elbow pasta
- 2 cups fresh spinach
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh lemon juice (about 1 lemon)
- Salt and pepper, to taste
- 1/2 cup parmesan cheese, grated
- In a large pot over medium-high heat, cook the pancetta until crispy, about 6 minutes. Using a slotted spoon, transfer the pancetta to a small plate and set aside. Leave any pancetta drippings in the pan. Add in the olive oil and onion and cook until the onion is translucent; about 5 minutes. Add in the celery, carrots, and green beans and cook until they begin to soften, about 8 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Stir in the Italian seasoning and tomato paste.
- Add in the diced and crushed tomatoes, chicken broth, and beef broth, stir well to combine and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Stir in the kidney beans, Cannellini beans, and pasta; cook until the pasta and vegetables are tender, about 10 minutes. Stir in the spinach and cook until wilted, about 1 minute. Remove from heat and stir in the basil and lemon juice. Season with salt and pepper, as needed. Ladle into bowls, sprinkle with pancetta bits and parmesan cheese, and serve warm.