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Homemade Minestrone Soup

My Homemade Minestrone Soup recipe is a delicious and filling way to enjoy this classic dish! This recipe makes a big helping so you will have enough for a large group or leftovers. Save it to Pinterest today so you can always come back! 
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Course: dinner
Cuisine: American, Italain
Keyword: Homemade Minestrone Soup, Minestrone Soup recipe, recipe for minestrone soup
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 6 - 8
Author: Rachel

Equipment

  • 1 Large Dutch oven
  • Additional pot for cooking the noodles

Ingredients

  • 2 Tbsp. extra virgin olive oil
  • 1 5 oz. container of Pancetta
  • 1 small shallot, diced
  • 1 1/2 cups yellow onion, diced
  • 1 cup celery, diced
  • 1 cup carrots, sliced
  • 5 cloves garlic, grated
  • 2 Tbsp. fresh thyme leaves
  • 2 yellow squash, sliced
  • 2 zucchini, sliced
  • 2 cans diced tomatoes If you prefer to use fresh use 3-4 cups but make sure you get all the juices.
  • 2 cana kidney beans or Cannellini beans
  • 1/2 cup white wine I recommend Sauvignon Blanc
  • 1/2 Tbsp. sea salt
  • 3 bay leaves
  • 2 - 3 tsp. garlic salt
  • 3 Tbsp. fresh basil, chopped
  • 2 tsp. Fresh ground black pepper and then additional to taste
  • 1 16 oz. bag or box of Ditalini pasta or small shells
  • 1 parmesan rind or 1 cup parmesan
  • 3-4 cups fresh spinach, packed
  • 6 cups chicken broth
  • Additional Parmesan, salt, pepper, thyme and basil for topping.

Instructions

  • In the large Dutch oven, heat the extra virgin olive oil and then add the pancetta. Cook it until it is crispy for about 6-7 minutes and then remove it and add it to a paper towel lined plate.
  • Add in the shallot, onion, carrots, celery and thyme. Cook everything down over medium heat, string on a regular basis for 5-7 minutes. Make sure the onions and carrots have begun to soften.
  • Add in the chicken broth, diced tomatoes, bay leaf, basil, sea salt and fresh cracked pepper. Bring it to a boil.
  • Once boiling, reduce the flame to low and cover the pot and cook for 25 minutes.
  • In a second large pot, bring salted water to a boil for the pasta. When it is boiling, add the pasta and cook per package instructions.
  • When the time is up on the soup, remove the cover and add the squash, beans, white wine, garlic salt and parmesan rind. Simmer for another 15 minutes uncovered on low. Stir regularly.
  • Turn off the heat and then add the spinach. Stir until the spinach has wilted and then serve over the noodles. Add additional salt and pepper, thyme, basil and parmesan cheese to taste.