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Easy Minestrone Soup

A hearty Italian vegetable soup with pancetta, fresh vegetables, cannellini beans, and small pasta in a rich tomato broth. Perfect for meal prep and freezes beautifully.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Italian
Calories: 718
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups small pasta ditalini, small shells, or tubettini
  • 4 oz pancetta diced
  • 2 tablespoons salted butter
  • 1 large yellow onion diced
  • 4 medium carrots diced
  • 2 medium celery stalks diced
  • 2 medium russet potatoes diced
  • 2 teaspoons garlic salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/2 tablespoon fresh thyme leaves
  • 1 bay leaf
  • 26 oz crushed tomatoes canned
  • 48 oz chicken stock 6 cups
  • 15 oz cannellini beans canned, drained and rinsed
  • 3 cups fresh spinach leaves for serving
  • 2 tablespoons pesto optional, or substitute 1 tablespoon dried Italian herbs
  • 1/4 cup parmesan cheese for serving

Equipment

  • Lodge 6 Quart Enameled Cast Iron Dutch Oven or large soup pot
  • Large pot for boiling pasta
  • Colander for draining pasta
  • Wooden spoon for stirring

Method
 

  1. Boil the pasta in salted water to al dente according to package directions. Drain and set aside.
  2. Add pancetta and butter to a large soup pot or Dutch oven over medium heat. Stir regularly until pancetta begins to brown and crisp, about 3-5 minutes.
  3. Add diced onions, carrots, celery, and potatoes. Stir for 1 minute to coat vegetables.
  4. Lower heat to medium-low and add garlic salt, black pepper, fresh thyme, and bay leaf. Stir occasionally for 5-10 minutes until vegetables soften and become translucent but do not burn.
  5. Add crushed tomatoes and chicken stock. Turn heat to medium-high and bring to a light boil.
  6. Reduce heat to medium-low, cover, and simmer for 25 minutes.
  7. Remove and discard bay leaf. Add drained cannellini beans and cook until heated through, about 3-5 minutes.
  8. To serve: Place desired amount of cooked pasta in each soup bowl. Ladle hot soup over pasta and add a handful of fresh spinach. Let spinach wilt for a couple minutes. Top with pesto, parmesan cheese, and serve with warm rolls or baguette.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Store soup and pasta separately for best texture. Soup freezes well for up to 3 months. Add a splash of stock when reheating if soup has thickened. For vegetarian version, omit pancetta and use vegetable stock.
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