This hearty Minestrone Soup is a vibrant mix of fresh vegetables, tender pasta, and savory beans, making it both satisfying and nutritious.
Packed with fiber, plant-based protein, and heart-healthy fats from olive oil, it’s a low-saturated-fat meal perfect for everyday cooking.
Easy to prepare and ideal for meal prep, this Italian classic delivers comfort, flavor, and a nourishing boost in every wholesome bowl.
Healthy Minestrone Soup
Equipment
- 1 large Dutch oven or heavy-bottomed pot
- 1 cutting board
- 1 chef’s knife
- 1 wooden spoon
- Measuring Cups and Spoons
Ingredients
- 2 tablespoons olive oil
- 4 ounces pancetta diced (or bacon)
- 1 medium yellow onion diced
- 6 cloves garlic roughly chopped
- 2 teaspoons dried oregano
- ½ teaspoon crushed red pepper flakes
- 2 large carrots peeled and sliced into ½-inch coins
- 2 stalks celery sliced into ½-inch pieces
- 1 15-ounce can diced tomatoes
- 8 cups chicken or vegetable broth
- 4 cups water
- 2 bay leaves
- 2 teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 pound baby new potatoes halved or quartered
- 1 cup small pasta like macaroni
- 1 large zucchini sliced into ½-inch half-moons
- ½ bunch Swiss chard stems cut into ½-inch pieces, leaves torn (about 4 cups packed)
- 1 15-ounce can red kidney beans, drained and rinsed
- ½ cup fresh basil torn
- 1 cup grated Parmesan cheese divided
- Crusty bread for serving
Instructions
- Heat the Olive Oil: Place a large Dutch oven or heavy-bottomed pot over medium heat. Pour in 2 tablespoons of olive oil and let it warm gently until it shimmers. The gentle heat ensures the aromatics added later release their full flavor, forming a rich base for the soup.
- Cook the Pancetta: Add the diced 4 ounces of pancetta (or bacon) to the hot oil. Stir occasionally and cook for 3-4 minutes until golden brown but still slightly soft. The rendered fat will infuse the soup with deep, savory notes that complement the vegetables perfectly.
- Sauté the Aromatics: Add the diced onion, roughly chopped garlic, dried oregano, and crushed red pepper flakes to the pot. Stir constantly for 3-5 minutes, allowing the onions to soften and the garlic to release its fragrance. This step builds the foundational flavor of the Minestrone.
- Cook the Carrots and Celery: Add the sliced carrots and celery pieces to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften while still maintaining some bite. These vegetables bring natural sweetness, texture, and depth to the soup.
- Add the Tomatoes: Pour in the diced tomatoes along with their juices. Stir well and allow the mixture to simmer for about 5 minutes. The tomatoes add acidity and body, balancing the richness of the pancetta and olive oil while creating a hearty broth.
- Add Broth, Water, and Seasonings: Pour in the chicken or vegetable broth and water, then add the bay leaves, kosher salt, and freshly cracked black pepper. Stir to combine, cover partially, and bring to a gentle simmer. Let it cook for 10 minutes so the flavors meld together beautifully.
- Cook the Potatoes and Pasta: Add the halved or quartered potatoes, pasta, zucchini, and chopped chard stems. Bring the soup back to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally. The potatoes should be tender, and the pasta al dente, while the zucchini adds a soft, fresh texture.
- Add Beans and Greens: Stir in the drained and rinsed kidney beans along with the torn chard leaves. Cook for 5-8 minutes until the greens are tender and the beans are heated through. This step enriches the soup with protein, fiber, and vibrant color.
- Finish with Basil and Parmesan: Turn off the heat and stir in the torn fresh basil and half of the grated Parmesan. The residual heat gently wilts the basil and melts the cheese, enriching the broth with flavor. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve with Garnishes: Ladle the soup into bowls and top with extra Parmesan, fresh basil, and a drizzle of olive oil. Serve immediately with crusty bread to soak up the flavorful broth, completing a hearty and satisfying meal.
Notes
- Vegetables can be swapped based on seasonality or personal preference—zucchini, bell peppers, or green beans work well.
- Use any short pasta you prefer; small shapes like elbow macaroni or ditalini are ideal.
- Dice vegetables evenly to ensure uniform cooking and texture.
- Sauté pancetta and aromatics slowly over medium heat for maximum flavor.
- Taste and adjust seasoning at the end; a pinch of red pepper or a squeeze of lemon can brighten flavors.
- Reserve extra Parmesan and basil for serving to enhance both flavor and presentation.
- For a vegetarian version, omit pancetta and use vegetable broth instead of chicken broth.
- The soup thickens as it sits; add a splash of broth or water when reheating if needed.
Chef’s Secrets: Unlock Deeper Flavor Layers
The key to a deeply flavorful Minestrone is layering ingredients.
Begin with a gentle sauté of pancetta and aromatics, allowing the oil to carry the flavors throughout the soup.
Cooking the potatoes and pasta together ensures the pasta absorbs the broth, enhancing its taste.
Adding the greens last preserves their vibrant color and fresh flavor.
For an even more savory finish, stir in Parmesan just before serving and reserve extra to garnish.
Using homemade or high-quality broth makes a noticeable difference in depth and complexity.
Serving Suggestions: Ideas For Enjoying Soup Perfectly
Serve Minestrone Soup piping hot with fresh, crusty bread to soak up the savory tomato broth.
A drizzle of extra-virgin olive oil on top adds richness, while a sprinkle of additional Parmesan enhances the umami flavors.
This soup pairs beautifully with a simple green salad or roasted vegetables.
For a heartier meal, accompany it with grilled chicken or a slice of whole-grain bread with butter.
It also works well as a meal-prep option, reheating beautifully without losing flavor or texture.
Storage Tips: Keeping Soup Fresh Longer
Allow the soup to cool slightly before transferring it to an airtight container.
Refrigerated, it will stay fresh for up to 4-5 days.
For longer storage, portion the soup into freezer-safe containers and freeze for up to 3 months.
Reheat gently over medium heat, adding a splash of water or broth if the soup has thickened.
Avoid adding pasta or delicate greens before freezing, as they can become mushy.
Instead, cook them fresh when reheating for best texture and flavor.
Frequently Asked Questions
1. Can I make this soup vegetarian or vegan?
Absolutely! Simply omit the pancetta and use vegetable broth instead of chicken broth. You can also swap Parmesan for a plant-based alternative or nutritional yeast to maintain the cheesy flavor.
2. Can I use different beans in this recipe?
Yes! Cannellini, garbanzo, or black beans work perfectly. Drain and rinse canned beans before adding to prevent excess sodium and maintain a balanced flavor.
3. How do I prevent the pasta from getting mushy?
Cook the pasta directly in the soup toward the end, and avoid overcooking. If meal-prepping, store the pasta separately and add it just before serving to maintain texture.
4. Can I prepare this soup in advance?
Yes! The soup can be made a day ahead, and flavors often improve after sitting overnight. Just reheat gently, and add fresh greens and pasta at the last minute for optimal texture.
5. How can I make this soup more filling?
Add extra beans, diced potatoes, or a handful of cooked grains like farro or barley. Top each serving with Parmesan and a slice of hearty bread for a complete, satisfying meal.
