Description
This Best Minestrone Soup Recipe is a quick, hearty, and delicious classic perfect for any time of the year. Packed with vibrant vegetables, tender pasta, and a flavorful broth, it’s a comforting and customizable dish that brings a taste of Italy to your table.
Ingredients
- 2 tablespoons olive oil
- 3 ounces pancetta, chopped
- 1 onion, diced
- 1 cup celery, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water (or more, as needed)
- 1 (28-ounce) can plum tomatoes, crushed
- 1 cup cranberry beans, shelled
- 2 cups cabbage, chopped
- 1 (15-ounce) can garbanzo beans, drained
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon Italian seasoning
- 2 teaspoons salt
- 1 bunch Swiss chard, chopped
- ⅔ cup ditalini pasta
- ¼ cup extra virgin olive oil (for drizzling)
- ¼ cup Parmigiano-Reggiano cheese, grated
- ¼ cup fresh parsley, chopped
Instructions
- Prep the Ingredients: Dice, chop, and measure all ingredients before you start cooking.
- Sauté Aromatics: Heat olive oil in a large stockpot over medium heat. Add pancetta and cook for 2–3 minutes. Stir in onion and celery, cooking until the onion is translucent. Add garlic and cook for another minute.
- Build the Base: Pour in chicken broth, water, and crushed tomatoes. Bring to a simmer.
- Add Beans and Vegetables: Stir in cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and salt. Simmer for 45 minutes, adding more water if needed.
- Finish with Greens and Pasta: Add Swiss chard and simmer for 15 minutes. Stir in pasta and cook until tender, about 15 minutes.
- Serve and Garnish: Ladle into bowls, drizzle with olive oil, sprinkle with cheese, and top with fresh parsley. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soups
- Method: Stovetop
- Cuisine: Italian