Chef John's Minestrone Soup

Chef John's Minestrone Soup
  • PREP TIME
    20 mins
  • COOK TIME
    1 hrs 25 mins
  • TOTAL TIME
    1 hrs 45 mins
  • SERVING
    6 People
  • VIEWS
    1.1K

A vibrant and hearty Minestrone Soup, bursting with fresh vegetables and savory flavors. This adaptable recipe is a celebration of seasonal ingredients, perfect for a comforting and nourishing meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    54 g
  • Cholesterol
    16 mg
  • Fiber
    14 g
  • Protein
    18 g
  • Saturated Fat
    5 g
  • Sodium
    2020 mg
  • Sugar
    8 g
  • Fat
    23 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Heat 2 tablespoons olive oil in a large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown. (2-3 minutes)

Image Step 02
02 Step

Recipe View Stir in onions and celery; cook and stir until onions start to turn translucent. (about 3 minutes)

Image Step 03
03 Step

Recipe View Stir in minced garlic and cook for another minute. (1 minute)

Image Step 04
04 Step

Recipe View Pour chicken broth, water, and plum tomatoes into the pancetta and onion mixture. Bring to a simmer.

Image Step 05
05 Step

Recipe View Stir cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until cranberry beans are tender, adding more water as needed if the soup becomes too thick. (about 45 minutes)

Image Step 06
06 Step

Recipe View Stir in Swiss chard and simmer until softened. (about 15 minutes). Season with salt and black pepper to taste.

Image Step 07
07 Step

Recipe View Stir in pasta and increase heat to medium-high and simmer until pasta is tender. (about 15 minutes). Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsley.

For a vegetarian option, omit the pancetta and use vegetable broth.
Feel free to add other vegetables like zucchini, green beans, or spinach depending on what's in season.
Adjust the amount of red pepper flakes to your spice preference.
If you don't have cranberry beans, you can substitute with kidney beans or cannellini beans.

Darrick Collier

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 380 Ratings)
Total Reviews: (5)
  • Ubaldo Schultz

    The pancetta adds a wonderful smoky flavor to the soup.

  • Dessie Hermiston

    My family loved this! I’ll definitely be making it again.

  • Willa Johnson

    Easy to follow and tastes amazing. Thank you!

  • Merle Nitzsche

    This recipe is so adaptable! I used cannellini beans instead of cranberry beans and it was delicious.

  • Greyson Bernhard

    I added a bay leaf while it simmered for extra aroma. It was a hit!

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