Healthy Minestrone Soup
A classic Italian Minestrone soup brimming with fresh vegetables, pasta, and beans in a savory tomato broth. Topped with fresh basil and Parmesan, it’s a fiber-rich, protein-packed, and satisfying meal perfect for everyday lunches or dinners.
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.
