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.
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.
REHEATING YOUR MINESTRONE SOUP: 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.
STORING AND FREEZING MINESTRONE SOUP: 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.