This homemade minestrone soup is chock full of flavor thanks to lots of fresh vegetables, herbs and coarsely chopped pancetta.
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Minestrone soup will always remind me of my mom because it was her soup of choice when I was growing up. I didn’t acquire a proper appreciation for minestrone soup until I was older.
Now I have no problem savoring every rich, hearty bite, especially when it’s full of so many yummy things like carrots, celery, pancetta, potatoes, Swiss chard, pancetta. Did I mention it has pancetta?
This homemade minestrone soup has a solid list of ingredients, but don’t let it deter you from giving it a try. All that work is totally worth it; this is quite possibly the best minestrone soup I’ve tasted.
With the weather getting chillier, you’ll want this recipe close by. Sure, chicken noodle soup is the soup of choice when those nasty winter colds hit, but you’re gonna want to mix it up a little.
This homemade minestrone soup is a perfect—and tasty—alternative. Oh, and with all that soup making, I recommend investing in a good stock pot if you don’t have one already. This 12-quart stock pot is a great option!
Printable recipe for homemade minestrone soup below. Enjoy!
- 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
- 1/2 lb Swiss chard, stems trimmed and leaves coarsely chopped
- 1 russet potato, peeled and cubed
- 1 (14 1/2-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
- 1/2 cup freshly grated Parmesan
- 2 tablespoons chopped fresh Italian parsley leaves
- Salt and pepper
- 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.
- Add the Swiss chard and potato; saute for 2 minutes.
- Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
- Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a blender or food processor until almost smooth.
- 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.
- Season with salt and pepper to taste. Discard rosemary sprig. Ladle the soup into bowls, top with Parmesan cheese and serve.
Creamy chicken & rice soup (my family’s favorite!)