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Minestrone Soup

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It is still bitterly cold here in Iowa, so we are having Minestrone Soup again. Not that this is a bad thing, in fact is is a really good way to eat more veggies! I first tried this soup a couple of weeks ago, but it felt like something was missing. A different flavor was needed, so this time around I added pancetta (Italian bacon) and fire roasted tomatoes.

a big pot of Minestrone Soup with a baguette in the left corner.

Everything is better with bacon right? Well this recipe is a winner!! I love the shape of the Cellentani noodles, but you can use any noodle that you like.

What you need to make this recipe

  • olive oil
  • onion
  • pancetta
  • fresh garlic 
  • small yellow squash 
  • medium zucchini
  • carrots 
  • celery 
  • chicken stock
  • fire roasted crushed tomatoes
  • tomato paste
  • cannelini beans
  • napa cabbage 
  • cellentani noodles – or any elbow shaped noodle
  • bay leaf 
  • dried basil

How to make Minestrone Soup

Heat 2 Tablespoons of olive oil in a large Dutch oven. Add onions and pancetta and cook for 3 – 5 minutes on medium-high heat.

Chopped pancetta and onions in oil cooking in a large pot.

Add the garlic, squash, zucchini, carrots and celery. Cook for 7 – 10 minutes stirring occasionally.

Chopped vegetables stirred into the pancetta in a large pot.

Next, add the chicken stock, tomatoes, tomato paste, bay leaf, and basil. Stir and cook for 10 minutes.

Add the cabbage, beans, and noodles and simmer for 12 – 15 minutes, or until the noodles are cooked al dente.

soup simmering in a large pot.

Remove from heat, and let sit for 10 minutes before serving.

A big bowl of hearty Minestrone Soup packed full of vegetables and curly noodles.

Serve with Garlic Bread, Cheesy Garlic Pull-Apart Bread, or crustini, like I did in the original post image below

Minnestrone Soup by cookingwithcurls.com

 Recipe Notes 

  • Feel free to use any shape of noodle that has a cooking time on the package of 10 to 11 minutes.
  • For Paleo, substitute compliant bacon for the pancetta {contains dextrose and sodium nitrates} and omit the noodles or substitute thinly sliced potatoes.
  • For Vegan, omit the bacon and substitute vegetable stock for the chicken stock.

More delicious soup recipes

Enjoy!!

a big pot of Minestrone Soup with a baguette in the left corner.

Minestrone Soup

This wonderful, hearty Minestrone Soup is packed full of garden vegetables and flavor. Perfect meal for those cold winter nights.
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Course: Main Course
Cuisine: Italian
Keyword: bean and vegetable soup, hearty vegetable soup recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8 Servings
Calories: 243kcal
Author: Lisa Johnson

Equipment

  • Large Pot or Dutch Oven

Ingredients

  • 2 Tablespoons olive oil
  • ½ cup onions diced
  • 3 ounces pancetta diced
  • 2 Tablespoons garlic minced
  • 1 small yellow squash sliced and halved (moon shape)
  • 1 medium zucchini sliced and halved
  • 2 medium carrots sliced and halved
  • 2 stalks celery sliced and halved
  • 6 cups chicken stock
  • 1.5 cups fire roasted crushed tomatoes
  • 2 Tablespoons tomato paste
  • 14.5 ounce can cannelini beans
  • 1 cup Napa cabbage chopped
  • 1 cup cellentani noodles or any elbow shaped noodle
  • 1 bay leaf split in half
  • 1 Tablespoon dried basil crushed in your hand

Instructions

  • Heat 2 Tablespoons of olive oil in a large Dutch oven. Add onions and pancetta and cook for 3 - 5 minutes on medium-high heat.
  • Add the garlic, squash, zucchini, carrots and celery. Cook for 7 - 10 minutes stirring occasionally.
  • Next, add the chicken stock, tomatoes, tomato paste, bay leaf, and basil. Stir and cook for 10 minutes.
  • Add the cabbage, beans, and noodles and simmer for 12 - 15 minutes, or until the noodles are cooked al dente.
  • Turn off heat, and let sit for 10 minutes before serving.

Notes

  • Feel free to use any shape of noodle that has a cooking time on the package of 10 to 11 minutes.
  • For Paleo, substitute compliant bacon for the pancetta {contains dextrose and sodium nitrates} and omit the noodles or substitute thinly sliced potatoes.
  • For Vegan, omit the bacon and substitute vegetable stock for the chicken stock.

Nutrition

Calories: 243kcal | Carbohydrates: 28g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 568mg | Potassium: 503mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2957IU | Vitamin C: 14mg | Calcium: 93mg | Iron: 3mg

 

 

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One Comment

  1. Your Minestrone soup look really good. I love your sweet dog too. Thank you so much for stopping by Saturday Dishes and adding this recipe. I pinned it!
    Blessings,
    Diane Roark

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