Author: Simple Foodie

Minestrone Soup

Minestrone Soup

Prep Time:
Cooking Time:
Servings: 12

Change to:
Minestrone Soup Recipe. A delicious hearty and creamy soup full of great little bites of vegetables, pancetta, and pasta. Every spoonful will bring a smile to your face. This is a great soup to share with a crowd.


cannellini bean 2 cups
cranberry bean 1 cup
chicken broth 10 cups
pancetta 1/2 lb diced
olive oil 2 Tbsps
onion 1 diced
celery stalk 2 diced
carrot 2 peeled and diced
garlic clove 4 crushed
tomato - chopped (canned) 1 3/4 lbs
red wine 1/2 cup
potato 2 peeled and diced
zucchini 1 diced
pasta 1/2 tsp small type pasta
Italian parsley 2 Tbsps chopped
kale 1/4 lb stems removed and chopped
Parmesan cheese 1/2 cup grated
salt 1/2 tsp to taste
black pepper 1/4 tsp to taste


  1. Place the cannellini beans and cranberry beans into separate glass bowls and cover with water. Soak overnight.
  2. In a large stockpot drain the cannellini beans and place in a large stockpot. Cover with 1/2 of the chicken broth. Bring to a boil and allow to simmer covered for 1 hour.
  3. Heat a sauté pan over medium heat and add the chopped pancetta. Cook for 10 minutes until the pancetta is crispy. Set aside.
  4. In the same sauté pan heat the olive oil over medium heat. Add the onion, celery, carrot, and garlic clove. Sauté until the onion is translucent. Remove from the heat.
  5. Remove half of the cannellini beans from the stockpot and puree in a blender. Pour the puree back into the stockpot.
  6. Drain the cranberry beans and add to the stockpot. Stir in the pancetta, sautéed vegetables, chopped tomatoes, red wine, and potato. Bring to a boil and lower to a simmer. Simmer covered for 1 hour.
  7. Stir in the zucchini, pasta, Italian parsley, kale, and Parmesan cheese. Bring to a boil and lower to a simmer. Cook for an additional 1/2 hour.