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+ servings
a bowl of minestrone soup with a piece of bread in it on a marble counter with a greay napkin, a spoon, and basil leaves

Classic Minestrone Soup

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Author: Traci
The perfect soup for when you want something warm and comforting but seriously healthy! This Classic Minestrone Soup is easy to make and simply delicious. Even picky eaters will come back for seconds!


  • 1-2 Tablespoons olive oil
  • 4 ounces pancetta chopped
  • 1 ½ cups chopped onion
  • ½ cup chopped carrots
  • 1 cup chopped celery
  • 1 parmesan cheese rind
  • 3 cups chopped tomatoes
  • 2 Tablespoons chopped garlic
  • 2 Tablespoons [sun dried tomato pesto] optional
  • 6 cups [chicken stock]
  • 2 cups cannellini beans
  • ¾ cup macaroni
  • ¼ cup fresh basil chopped
  • Salt and pepper to taste


  • In a 6 quart stock pot, heat olive oil over medium heat.
  • Add pancetta. cook until browned.
  • Add onion, carrots, celery, and parmesan rind.
  • Continue cooking until onions are translucent, about 5 minutes.
  • Add tomatoes, sun dried tomato pesto, and garlic.
  • Cook until tomatoes start to break down, about 15 minutes
  • Add chicken stock and cannellini beans.
  • Cook for another 15 minutes.
  • Add macaroni and cook for another 7-8 minutes.
  • Add basil. Cook an additional 5 minutes.
  • Season to taste with salt and pepper.


  • 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.


Serving: 1cup | Calories: 328kcal | Carbohydrates: 30g | Protein: 12g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Cholesterol: 22mg | Sodium: 486mg | Fiber: 4g | Sugar: 12g