Classic Minestrone Soup

Even though Spring is here, we’re still having wintery cold days. So, we’re staying warm with this Classic Minestrone Soup! Filled with vegetables, beans, pasta, pancetta, and fresh basil. It’s definitely not your ordinary bowl of classic minestrone. Every bite is packed with flavors that even the pickiest of eaters will love. Best served with a little parmesan cheese on top and a slice of bread. It is the perfect thing when you want something warm and comforting but super healthy!

About The Recipe

I wasn’t kidding when I said we’ve been having cold wintery days. It literally snowed the other day. SNOWED!

So, we couldn’t think of a better time to change up our normal soup rotation with this minestrone. It’s simple, delicious, and a recipe that’s been in my family for as long as I can remember.

You can’t go wrong with the classics, honestly. There will never be a time that a bowl of soup doesn’t sound good.

Especially when it’s loaded with fresh vegetables!

And, if you don’t have access to fresh, don’t stress! You can buy pre-chopped, frozen, canned, or whatever you really have on hand. We used up some of our little bit older vegetables that had gotten shoved to the back of the fridge and it worked just as well!

Actually, believe it or not, but over the years we have learned the ultimate secret to achieve a serious amount of flavor in this soup. Not that minestrone wasn’t good before but with a little tweaking, there is one ingredient that makes this better than anything you’ve ever had before. Trust me, you’ll never be able to really order another bowl after seeing how easy it is to make AND how delicious it truly is when made from home.

Oh, and that secret ingredient? We’re sharing it with you all!

Ready?

Sun-dried tomato pesto.

YES! I’m being serious. That one ingredient is a serious game changer.

It makes this soup stand out and will have everyone coming back for more.

Ingredients

• Olive Oil
• Pancetta
• Onion
• Carrots
• Celery
• Parmesan Cheese Rind
• Canned Chopped Tomatoes
• Garlic
• Sun-Dried Tomato Pesto
• Chick Stock
• Cannellini Beans
• Macaroni
• Fresh Basil
• Salt and Pepper

Instructions

Add olive oil to a small stock pot. Let this heat up before adding the pancetta. Sauté until lightly browned and crispy.

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Now, add carrots, celery, onions, and parmesan. Sauté until the onions become translucent.

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Next, add the garlic, sun-dried tomato pesto, and the tomatoes. Let this cook for about 15 minutes, or until the tomatoes begin to break down.

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Add the chicken stock and cannellini beans. Let this cook for about another 15 minutes or so.

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Next, add the pasta. Let this cook for 7-8 minutes.

After the pasta is done, add basil and let cook for about 5 more minutes.

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Serve immediately!

What Kind of Pasta For Minestrone

The honest answer is really whatever you have on hand! Here’s a small list to give you some ideas:

• Macaroni
• Ditalini
• Conchiglie
• Rotini
• Farfalle

We have always used macaroni but that’s because we almost always have a box or two laying around.

Storing/Reheating

One of my favorite things about this soup is it’s freezing ability. Spoon into freezer safe bags and leave it in there for months! It’s a great, healthy dinner when you’re in a rush. To thaw it, just place it and some chicken stock in a small stock pot and place over a low heat.

It’s super easy and one of my absolute favorite dinners.

Expert Tips

• You can substitute fresh basil for dried. About 1/4 teaspoon.
• This recipe freezes really well!
• Pasta type is up to you. We recommend macaroni.
• If you have sun-dried tomato pesto on hand, definitely add it! It makes a huge difference in flavor.
• if you have it, Homemade Chicken Stock is also great for this recipe!
• If you don’t have pancetta, you can actually use bacon.

When you make this Classic Minestrone Soup, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.