Classic Italian Minestrone Soup

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 100g (3.5oz) pancetta or bacon, diced 100g (3.5oz) pancetta or bacon, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 potato, peeled and diced 1 potato, peeled and diced
• 1 cup (200g) canned diced tomatoes 1 cup (200g) canned diced tomatoes
• 4 cups (1 liter) vegetable broth 4 cups (1 liter) vegetable broth
• 1 cup (200g) cooked cannellini beans 1 cup (200g) cooked cannellini beans
• 1 cup (100g) small pasta (such as ditalini or macaroni) 1 cup (100g) small pasta (such as ditalini or macaroni)
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper, to taste Salt and pepper, to taste
• Parmesan rind (optional) Parmesan rind (optional)
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 35g, 6g
• Protein: 10g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the pancetta or bacon and cook until crispy.
2. 2.
   Add the onion and garlic to the pot and sauté until the onion becomes translucent.
3. 3.
   Add the carrots, celery, zucchini, and potato to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Pour in the diced tomatoes and vegetable broth. Add the bay leaf, dried oregano, dried basil, salt, and pepper. If using, add the Parmesan rind for extra flavor.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the vegetables are tender.
6. 6.
   Add the cooked cannellini beans and pasta to the pot. Cook for an additional 10 minutes, or until the pasta is al dente.
7. 7.
   Remove the bay leaf and Parmesan rind from the soup. Adjust the seasoning if needed.
8. 8.
   Serve the Minestrone soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Pancetta or bacon — For a vegetarian or vegan version, omit the pancetta or bacon and add a dash of liquid smoke for a smoky flavor.
• Parmesan rind — The Parmesan rind adds a wonderful depth of flavor to the soup. If you don't have a Parmesan rind, you can substitute it with a tablespoon of grated Parmesan cheese.

Tips & Tricks

• To make the soup even heartier, you can add cooked diced chicken or sausage.
• Feel free to customize the vegetables based on what is in season or what you have on hand.
• For a thicker soup, mash some of the cooked beans before adding them to the pot.
• Leftover Minestrone soup can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Serve the Minestrone soup with a sprinkle of grated Parmesan cheese and a drizzle of extra virgin olive oil for added richness.

Serving advice

Serve the Minestrone soup as a comforting main course, accompanied by crusty bread or garlic bread for a complete meal. It can also be served as a starter before a traditional Italian pasta dish.

Presentation advice

When serving the Minestrone soup, make sure to ladle it into bowls generously, showcasing the vibrant colors of the vegetables. Garnish each bowl with a sprinkle of fresh parsley for a pop of green.