italian minestrone soup recipe
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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.
Course Soup
Cuisine Italian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 24
Calories 277kcal
Author Chef Billy Parisi

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.

Notes

CHEF NOTES:
  • 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.

Nutrition

Calories: 277kcal | Carbohydrates: 50g | Protein: 12g | Fat: 3g | Cholesterol: 4mg | Sodium: 324mg | Potassium: 613mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2025IU | Vitamin C: 15mg | Calcium: 60mg | Iron: 2.3mg