Minestrone soup is a hearty and delicious Italian soup that is perfect for a cold winter day. This classic soup is packed with a variety of vegetables, beans, and pasta, making it a satisfying and nutritious meal. In this post, we’ll show you how to make a simple and delicious minestrone soup at home.
To make minestrone soup, you’ll need the following ingredients:
2 ounces pancetta, ½-inch-diced1 ½ cups chopped yellow onions2 cups carrots 2 cups celery 2 ½ cups (½-inch-diced) peeled butternut squash1 ½ tablespoons minced garlic (4 cloves)2 teaspoons chopped fresh thyme leaves1 (26-ounce) can crushed tomatoes 6 to 8 cups chicken stock, preferably homemade1 bay leaf Kosher salt and freshly ground black pepper1 (15-ounce) can cannellini beans, drained and rinsed4 oz cooked small pasta, such as tubetti8 to 10 ounces fresh baby spinach leaves½ cup good dry white wineToppings: parmesan cheese (optional)
Garlic Bruschetta:
1 French baguetteGood olive oil1 clove garlic, cut in half lengthwise
How to make Minestrone Soup
Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften. Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 ½ teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender. Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it’s too thick, I add more chicken stock. Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Serve large shallow bowls of soup with a bruschetta on top. Sprinkled with Parmesan cheese, drizzle with olive oil and serve hot. Garlic Bruschetta: 1 French baguette Good olive oil 1 clove garlic, cut in half lengthwise Preheat the oven to 425 degrees. Slice the baguette at a 45 degree angle in ½-inch-thick slices. Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted. Take the slices out of the oven and rub the surface of each one with the cut clove of garlic. Makes 8 servings, Serving size 1 cup
Frequently Asked Questions
How to Reheat: The soup will thicken in the fridge as it sets, so when reheating be sure to add a little extra broth or water to the soup. Bring the soup to a gentle simmer on a stovetop. All you’re doing here is letting the soup heat up again. Can this soup be frozen? Store in airtight containers in individual servings or in a ziplock freezer bag. Make sure to let out all the air for it gets closed.
What to serve with Minestrone Soup?
This soup is hearty and filling on it it’s own but it would be great with a side such as Ceasar salad and some breadsticks. I do not have a caesar salad recipe on this blog yet but the salad kits at the store are a great option for this. Serve with a fresh baguette or make your own garlic bread. Check out my recipe for Air Fryer Garlic Bread.
Storage Tips
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Just make sure the food is sealed tight before storing in the fridge or freezer.
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2 ounces pancetta, ½-inch-diced 1 ½ cups chopped yellow onions 2 cups carrots 2 cups celery 2 ½ cups (½-inch-diced) peeled butternut squash 1 ½ tablespoons minced garlic (4 cloves) 2 teaspoons chopped fresh thyme leaves 1 (26-ounce) can crushed tomatoes 6 to 8 cups chicken stock, preferably homemade 1 bay leaf Kosher salt and freshly ground black pepper 1 (15-ounce) can cannellini beans, drained and rinsed 4 oz cooked small pasta, such as tubetti 8 to 10 ounces fresh baby spinach leaves ½ cup good dry white wine Toppings: parmesan cheese (optional)
1 French baguette Good olive oil 1 clove garlic, cut in half lengthwise
serving size: 1 cup (does not include baguette)
