1. Recipes

How to Make Chef John's Minestrone Soup - A Step-by-Step Guide

Minestrone soup is a classic Italian dish that has been enjoyed for generations. It is a hearty and comforting soup that is perfect for any time of the year. Chef John's Minestrone Soup recipe is a delicious and satisfying version of this timeless dish. Packed with wholesome vegetables, beans, and pasta, this soup is a complete meal in itself.

Chef John's recipe for Minestrone Soup is easy to follow and yields a rich and flavorful soup that will have your family and friends coming back...

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Ingredients

  • 2 tablespoons olive oil
  • 3 ounces chopped pancetta
  • 1 onion, diced
  • 1 cup diced celery
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups water, plus more as needed
  • 1 (28 ounce) can plum tomatoes, crushed fine
  • 1 cup cranberry beans, shelled
  • 2 cups chopped cabbage, or more to taste
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 teaspoon red pepper flakes, or to taste
  • 1 teaspoon Italian seasoning
  • 2 teaspoons salt
  • 1 bunch Swiss chard, chopped
  • ⅔ cup ditalini pasta
  • salt and ground black pepper
  • ¼ cup extra virgin olive oil, for drizzling
  • ¼ cup finely grated Parmigiano-Reggiano cheese
  • ¼ cup chopped fresh Italian flat-leaf parsley

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 25 mins
  • Total Time: 1 hr 45 mins
  • Servings: 6
  • Yield: 6 servings

  • Heat 2 tablespoons olive oil in large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2 to 3 minutes. Stir in onions and celery; cook and stir until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.
  • Pour chicken broth, water, and plum tomatoes into the pancetta and onion mixture. Bring to a simmer.
  • Stir cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until cranberry beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.
  • Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and black pepper to taste.
  • Stir in pasta and increase heat to medium-high and simmer until pasta is tender, about 15 minutes. Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsley.

    • Nutrition

    484 cal.

    • Total Fat: 23g
    • Saturated Fat: 5g
    • Cholesterol: 16mg
    • Sodium: 2020mg
    • Total Carbohydrate: 54g
    • Dietary Fiber: 14g
    • Total Sugars: 8g
    • Protein: 18g
    • Vitamin C: 44mg
    • Calcium: 199mg
    • Iron: 5mg
    • Potassium: 1154mg

    Categories

    Italian recipes
    Soup recipes
    Vegetarian recipes
    Pasta recipes
    Comfort food recipes