Soups & Stewscookingclassy5.0
Minestrone Soup
Our favorite Minestrone Soup recipe! It's brimming with fresh vegetables, a savory broth, and you get an exciting flavor boost from a bit of pancetta. A quick and simple soup that's just what you need after a long chilly day.Makes approximately 8 cups.
👥 5 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
Heat pancetta with olive oil in a pot over medium heat. Cook until just lightly browned, about ⏱️ 4 - 5 minutes.
2
Add onion, carrot and celery and saute until starting to soften, about ⏱️ 7 minutes.
3
Add garlic and saute ⏱️ 1 minute longer.
minced garlic (3 cloves)1 Tbsp(2 oz) fresh spinach, (roughly chopped)2 cups
4
Pour in broth, water, tomatoes, and add zucchini, rosemary, and parmesan rind.
5
Bring to a simmer over medium-high heat. Then reduce heat to medium-low, cover and simmer, stirring once halfway through, about ⏱️ 10 minutes total or until zucchini is tender.
6
Remove rosemary and parmesan rind. Season to taste with salt and pepper (you shouldn't need much salt, it's already fairly salty).
Salt ( and freshly ground black pepper)(2 oz) fresh spinach, (roughly chopped)2 cups
7
Stir in kidney beans and spinach and let heat through, about ⏱️ 30 seconds. For a brothier soup you can add in a little more broth to thin as desired.
8
Serve warm with shredded parmesan and red pepper flakes if desired.
(2 oz) fresh spinach, (roughly chopped)2 cupsRed pepper flakes, (to taste (optional))
Nutrition Facts
calories
341 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
8 g
sugar Content
10 g
sodium Content
976 mg
protein Content
15 g
cholesterol Content
21 mg
carbohydrate Content
30 g
saturated Fat Content
5 g
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