Classic Minestrone Soup with Pancetta and Greens

Name: Classic Minestrone Soup with Pancetta and Greens
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 70 g diced smoked pancetta; 1 400g can cannellini beans; 1 large onion, finely chopped; 1 celery stick, finely chopped; 1 carrot, peeled and finely chopped; 1 courgette, finely chopped; 100 g leafy greens, such as kale, chard, or cavolo nero; 1 large garlic clove, crushed; 3 tbsp olive oil; 1/2 tsp dried oregano; 1 400g can chopped tomatoes; 2 tbsp tomato puree; 1200 ml vegetable stock; 1 bay leaf; 70 g small pasta; 1 handful fresh basil; 30 g finely grated Parmesan

This hearty Italian minestrone soup is packed with tender vegetables, cannellini beans, small pasta, and leafy greens in a rich tomato broth. A little smoked pancetta adds savory depth, while basil and Parmesan make each bowl fresh and comforting.

Servings6 Portions

Prep Time15 Mins

Cook Time50 Mins

Difficulty

Easy

Ingredients

diced smoked pancetta
70 g
cannellini beans
1 400g can
large onion, finely chopped
1
celery stick, finely chopped
1
carrot, peeled and finely chopped
1
courgette, finely chopped
1
leafy greens, such as kale, chard, or cavolo nero
100 g
large garlic clove, crushed
1
olive oil
3 tbsp
dried oregano
0.5 tsp
chopped tomatoes
1 400g can
tomato puree
2 tbsp
vegetable stock
1200 ml
bay leaf
1
small pasta
70 g
fresh basil
1 handful
finely grated Parmesan
30 g

Step-by-Step Instructions

Warm the olive oil in a large saucepan or casserole pot over low-medium heat. Add the onion, celery, carrot, courgette, and pancetta, then cook gently for about 10 minutes, stirring often, until the vegetables soften and the pancetta releases its flavor. Stir in the garlic and oregano and cook for 1 minute more. Add the cannellini beans, chopped tomatoes, tomato puree, vegetable stock, and bay leaf. Season with salt and pepper, bring to a gentle simmer, and cook uncovered for 30 minutes.

Stir in the small pasta and chopped greens. Simmer for another 10 minutes, or until the pasta is tender and the greens have wilted. Remove the bay leaf, taste and adjust the seasoning, then ladle into bowls. Finish with basil, grated Parmesan, and a small drizzle of olive oil if liked.

Chef's Tips

Cut the vegetables into small, even pieces so they cook at the same pace. If you want a vegetarian version, omit the pancetta and add a Parmesan rind while simmering for extra savory flavor. The pasta will continue to absorb liquid as the soup sits, so add a splash of stock or water when reheating leftovers.