Homemade Minestrone Soup
Prep time
Cook time
Total time
Though this minestrone soup has a solid list of ingredients, it makes a ton and refrigerates well. Oh, and it's well worth the work! Adapted from the Winter Minestrone Soup by Giada de Laurentiis.
Recipe type: Soup
Serves: 8
  • 2 to 3 T olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 6 to 8 ounces coarsely chopped pancetta
  • 2 garlic cloves, minced
  • ½ lb Swiss chard, stems trimmed and leaves coarsely chopped
  • 1 russet potato, peeled and cubed
  • 1 (14½-oz) can petite diced tomatoes
  • 1 fresh rosemary sprig
  • 1 (15-oz) can cannellini beans, drained and rinsed
  • 1 (32-oz) carton low-sodium beef broth
  • 1 (15-0z) can kidney beans, drained and rinsed
  • ½ cup freshly grated Parmesan
  • 2 tablespoons chopped fresh Italian parsley leaves
  • Salt and pepper
  1. Heat the oil in a heavy large stock pot over medium heat. Add the onion, carrots, celery, pancetta and garlic. Saute until onion is translucent, about 10 minutes.
  2. Add the Swiss chard and potato; saute for 2 minutes.
  3. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
  4. Meanwhile, blend ¾ cup of the beans with ¼ cup of the broth in a blender or food processor until almost smooth.
  5. Add the pureed bean mixture, remaining broth to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in remaining whole canellini beans, kidney beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes.
  6. Season with salt and pepper to taste. Discard rosemary sprig. Ladle the soup into bowls, top with Parmesan cheese and serve.
Recipe by Half-Scratched at https://www.halfscratched.com/homemade-minestrone-soup/