Authentic Italian Minestrone Soup Recipe

This delicious authentic Italian minestrone soup recipe is loaded with vegetables, beans, kale and ditalini pasta for the perfect soup recipe.

We are still detoxing in my house, and this minestrone soup recipe has hit the spot.

There is nothing more comforting then 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.

What is Minestrone Soup

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, minestrone came from what was available.

I would argue that minestrone soup is one of the first real soups in the world as it has been dated back to 30 ad.

The broth in minestrone soup was classically just a bean broth but has now transformed into chicken or a meat bse.

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.

How to Prepare Minestrone 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 minestrone soup to the composting bucket to collect the peelings, this sink is top notch.

I also like that I can slice and dice everything I need for the minestrone soup by simply using the cutting board accessory for the Chef Center and then when I’m done I hose everything off.

BOOM, done!

Once your vegetables are all cleaned, peeled =and diced up, it’s time to cook up this minestrone soup recipe.

How to Make Minestrone Soup

Here is a step by step guide on how to make minestrone soup.

• STEP 1: Add some olive oil to a large pot over medium heat and cook some pancetta.
• STEP 2: Once the pancetta is cooked set to the side and add in the vegetables and sauté.
• STEP 4: After the vegetables have a light brown on them, add in the potatoes, beans, tomatoes, parmesan cheese rinds and stock.
• STEP 5: Simmer the vegetables on low for 30 minutes.
• STEP 6: Finish the soup with peas, lemon juice and salt and pepper.
• STEP 7: Boil your ditalini pasta. Strain and cool.

How to Serve Minestrone Soup

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 minestrone soup you can absolutely do without, no problem.

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
• Buffalo Chicken Soup Recipe – From Wholesome Yum

Yeah, can you tell I love soup?!

Oh and just a warning this minestrone soup recipe makes a ton so feel free to cut down.

Authentic Italian Minestrone Soup Recipe

This delicious authentic Italian minestrone soup recipe is loaded with vegetables, beans, kale and ditalini pasta for the perfect soup recipe.

5 from 5 votes

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Course: Soup

Cuisine: Italian

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 24

Calories: 277kcal

Ingredients

• 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

Instructions

• 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, salt and pepper.
• Serve with garnishes.

Nutrition

Calories: 277kcal | Carbohydrates: 50g | Protein: 12g | Fat: 3g | Cholesterol: 4mg | Sodium: 324mg | Potassium: 613mg | Fiber: 4g | Sugar: 7g | Vitamin A: 40.5% | Vitamin C: 18.2% | Calcium: 6% | Iron: 13%

This is a sponsored conversation written by me on behalf of Franke Kitchen Systems. The opinions and text are all mine.