Warm, hearty, and packed with wholesome ingredients, this Classic Italian Minestrone combines fresh vegetables, beans, and tender ditalini pasta in a rich tomato broth. It’s a comforting, flavor-filled soup that’s perfect for lunch, dinner, or a cozy night at home.
Prep Time 25 Min | Cook Time 75 Min | Serves 6-8
Ingredients
- 2 tbsp extra virgin olive oil
- 3 oz pancetta, finely chopped
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 2 medium Yukon Gold potatoes, peeled and diced
- 1 zucchini, diced
- 1 can whole peeled plum tomatoes, hand crushed
- 6 cups vegetable stock
- 1 Parmesan rind
- 1 bay leaf
- 1 small head cabbage, cored and chopped
- 1 bunch Swiss chard, stems removed and chopped
- 1 can cannellini beans, drained and rinsed
- 1 can red kidney beans, drained and rinsed
- 6 oz ditalini pasta
- Salt, to taste
- Black pepper, to taste
Directions
- Heat olive oil in a large Dutch oven or soup pot over medium heat.
- Add pancetta and cook for 3-4 minutes until lightly browned.
- Add onion, carrots, and celery. Season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until softened.
- Add potatoes and zucchini and cook for another 3-4 minutes.
- Stir in the crushed tomatoes and cook for 5 minutes, allowing them to break down.
- Add vegetable stock, Parmesan rind, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add cabbage, Swiss chard, cannellini beans, and kidney beans. Continue simmering for 15-20 minutes, or until vegetables are tender.
- Remove the Parmesan rind and bay leaf.
- Add ditalini pasta directly to the soup and cook for 8-10 minutes, stirring occasionally, until pasta is al dente.
- Taste and adjust seasoning with salt and pepper as needed.
