Categorized:

  • Fall Faves
  • Healthy
  • Pasta & Italian
  • Soups

Tagged:

  • carrots
  • celery
  • chicken broth
  • garlic
  • kidney beans
  • olive oil
  • pancetta
  • parmesan cheese
  • rosemary
  • spinach
  • tomatoes
  • yellow onion
  • zucchini
Image of serving of minestrone soup in a white bowl set over white plate. Soup is garnished with parmesan and topped with bread. - 1

Minestrone Soup

Ingredients

  • 4 oz. pancetta*, diced into 1/4-inch pieces
  • 2 Tbsp extra virgin olive oil
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 3/4 cup chopped carrot (1 large)
  • 3/4 cup thin sliced celery (2 ribs)
  • 1 Tbsp minced garlic (3 cloves)
  • 4 cups low-sodium chicken broth or vegetable broth
  • 1/2 cup water or more broth
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 small zucchini, diced (1 cup)
  • 1 rosemary sprig
  • 1 small parmesan rind (about 4-inches), plus shredded parmesan for serving
  • Salt and freshly ground black pepper
  • 2 cups (2 oz) fresh spinach, roughly chopped
  • 1 (14.5 oz) can dark red kidney beans or cannellini beans, drained and rinsed
  • Red pepper flakes, to taste (optional)

Instructions

  • Heat pancetta with olive oil in a pot over medium heat. Cook until just lightly browned, about 4 - 5 minutes.
  • Add onion, carrot and celery and saute until starting to soften, about 7 minutes.
  • Add garlic and saute 1 minute longer.
  • Pour in broth, water, tomatoes, and add zucchini, rosemary, and parmesan rind.
  • Bring to a simmer over medium-high heat. Then reduce heat to medium-low, cover and simmer, stirring once halfway through, about 10 minutes total or until zucchini is tender.
  • Remove rosemary and parmesan rind. Season to taste with salt and pepper (you shouldn’t need much salt, it’s already fairly salty).
  • Stir in kidney beans and spinach and let heat through, about 30 seconds. For a brothier soup you can add in a little more broth to thin as desired.
  • Serve warm with shredded parmesan and red pepper flakes if desired.

Notes

  • asparagus
  • broccoli
  • butternut squash
  • cabbage
  • carrots
  • cauliflower
  • celery
  • eggplant
  • fennel
  • green beans
  • kale
  • mushrooms
  • onions
  • parsnips
  • peas
  • potatoes
  • tomatoes
  • yellow squash
  • zucchini

Other Herbs to Try

  • Basil
  • Marjoram
  • Oregano
  • Thyme
  • Parsley

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