This delicious authentic Italian minestrone soup recipe is loaded with vegetables, beans, kale and ditalini pasta for the perfect soup recipe.
There is nothing more comforting than a huge pot of soup and this authentic Italian minestrone soup recipe doesn’t disappoint. If you are like me and need a break from all the holiday sweets, then break out your biggest pot because you know I’m feeding an army with this minestrone soup recipe.
Minestrone soup is a soup that originated in Italy and is made up of vegetables and pasta or rice. It’s an incredibly simple soup and in traditional original fashion, it came from what was available.
I would argue that this soup is one of the first real soups in the world as it has been dated back to 30 a.d. The broth in minestrone soup was classically just a bean broth but has now transformed into chicken or a meat base.
This soup is subject to change based on what you have and what’s in season. This recipe may look completely different in the summer since things like zucchini and squash peak in that season.
What Is the Difference Between Vegetable and Minestrone Soup
Vegetable soup is simply a soup that uses vegetables as a base while minestrone soup can be the base for many Italian style vegetable soups. For example, you can use it as a base and add beef, chicken or pork to the soup to completely change up the flavor profile.
Italian minestrone soup can also use things like farro or couscous as the grain or pasta in the soup.
What Goes With It
Minestrone soup usually has a few garnishes on top such as croutons and fresh herbs. However, you can serve up this soup with the following:
Don’t be limited by this list, feel free to get creative with how and what to serve it with.
How to Prepare the Soup
When preparing minestrone soup, it’s really just all about the vegetables. Ever since I got my Franke Chef Center, it has made preparing food so easy and clean. From the colander that makes it easy to spray off the vegetables for the soup to the composting bucket to collect the peelings, this sink is top-notch.
Once your vegetables are all cleaned, peeled and diced up, it’s time to cook up this minestrone soup recipe.
How to Make It
- 1. Add some olive oil to a large pot over medium heat and cook some pancetta, about 4 to 6 minutes.
- 2. Once the pancetta is cooked set to the side and add the vegetables to the pot and sauté in the rendered pancetta fat.
- 3. After the vegetables have a light brown on them, about 5 to 7 minutes, add in the potatoes, beans, tomatoes, parmesan cheese rinds, and stock. The cheese rind is a necessity, it will add some delicious umami flavors to the soup.
- 4. Simmer the vegetables on low for 30 minutes.
- 5. Finish the soup with peas, lemon juice, and salt and pepper.
- 6. Boil your ditalini pasta. Strain and cool.
How to Serve It
I like to serve up minestrone soup with lots of parmesan cheese, some sliced kale, and some fresh herbs. If you just saw kale and are thinking now way, you can absolutely swap it out for spinach.
In addition, if you aren’t a fan of the fresh herbs in the soup you can absolutely do without, no problem.
Recipe Chef Notes + Tips
How to Reheat: To reheat the soup simply add your desired portion to a small saucepot and heat over low heat until hot. You can also simply add your desired portion to a microwave-safe bowl and heat for 2:30 stirring after 1:15.
How to Store: Minestrone soup will hold well in the refrigerator covered up for up to 5 days. It will also freeze well covered for up to 3 months. Simply pull it out as you need it and reheat following the directions above.
This recipe makes quite a bit so feel free to cut down.
More Soup Recipes
I know you will love this authentic Italian minestrone soup recipe and because of that, here are some more of my faves!
- Ribollita Soup Recipe
- Texas Style Chili with Slow-Cooked Brisket
- Classic French Onion Soup
- Zuppa Toscana Recipe
- Verde Pork Posole Recipe
- Creamy Chicken Dumpling Soup
- Mulligatawny soup recipe
Authentic Italian Minestrone Soup Recipe
- 1 tablespoon of olive oil
- 1/2 cup of small diced pancetta bacon
- 2 peeled and small diced yellow onions
- 4 finely minced cloves of garlic
- 2 thinly sliced leeks
- 4 medium diced stalks of celery
- 4 peeled and sliced carrots
- 1 peeled and medium diced turnip
- 1 peeled and medium diced parsnip
- ½ small diced bulb of fennel core removed
- 3 peeled and large diced russet potatoes
- 28 ounce can of whole peeled tomatoes in juice
- 3 15- ounce cans of drained cannellini beans
- 128 ounces of chicken stock
- 3 parmesan cheese rinds
- 2 cups of peas
- juice of 1 lemon
- 2 pounds of cooked and cooled ditalini pasta
- sea salt and fresh cracked pepper to taste
- garnish with parmesan cheese oregano and rosemary
- In a very large pot over medium heat add in the pancetta and cook until browned and crispy. Set aside the pancetta lardons.
- Next, add in the onions, garlic, leeks, celery, carrots, turnip, parsnips and fennel and sauté for 10 to 12 minutes,
- Next, add in the potatoes, tomatoes, beans, stock and cheese rinds and simmer over low heat for 30 minutes or until vegetables are tender.
- Finish with peas, lemon juice, cooked pancetta, salt, and pepper.
- Serve with garnishes.
- Minestrone soup is subject to change based on what you have and what’s in season. This minestrone soup recipe may look completely different in the summer since things like zucchini and squash peak in that season.
- Italian minestrone soup can also use things like farro or cous cous as the grain or pasta in the soup.
- The cheese rind is a necessity, it will add some delicious umami flavors to the soup.
- How to Reheat: To reheat the minestrone soup simply add your desired portion to a small sauce pot and heat over low heat until hot. You can also simply add your desired portion to microwave safe bowl and heat for 2:30 stirring after 1:15.
- How to Store: Minestrone soup will hold well in the refrigerator covered up for up to 5 days. It will also freeze well covered for up to 3 months. Simply pull it out as you need it and reheat following the directions above.