This hearty minestrone is easy to make and totally worth the effort.
The recipe calls for seasonal vegetables and affordable pantry ingredients you can find in any local grocery store, making it budget friendly. Like an Italian minestrone soup, this recipe is loaded with vegetables, beans, spinach and ditalini pasta. The soup packs great for lunch, and tastes even better the next day. You can make this dish dairy free, gluten-free and vegan friendly. Just see the following  Cook’s Notes.  This recipe calls for about 24 servings, so just know that it also freezes and defrosts well too. It is extra nice to have on hand in the freezer on during those days when you feel like being a lazy cook in the kitchen, especially during the winter months.

Serves 24

Ingredients:
1 tablespoon of olive oil
1/2 cup of small diced pancetta bacon
2 peeled and small diced yellow onions
4 finely minced cloves of garlic
2 thinly sliced leeks, optional
4 medium diced stalks of celery
4 peeled and sliced carrots
1 peeled and medium diced turnip
1 peeled and medium diced parsnip
½ small diced bulb of fennel core removed, optional
3 peeled and large diced russet potatoes
Three 28-ounce can of whole peeled tomatoes in juice
Three 15-ounce cans of drained cannellini beans
128 ounces of chicken stock
3 parmesan cheese rinds (See Cook’s Notes)
2 cups of frozen peas
2 cups baby spinach, chopped kale or chopped collard greens
juice of 1 lemon
2 pounds of cooked and cooled ditalini pasta (See Cook’s Notes)
Salt, to taste
Fresh cracked black pepper, to taste
Parmesan cheese and fresh oregano and rosemary sprigs, for garnish

 

Directions:
In a very large pot or stockpot over medium heat add in the pancetta and cook until browned and crispy. Set aside the pancetta lardons.

Add in the onions, garlic, leeks, celery, carrots, turnip, parsnips and fennel to the pot and sauté for 10 to 12 minutes.

Add in the potatoes, tomatoes, beans, stock and cheese rinds and simmer over low heat for 30 minutes or until vegetables are tender.

Add the peas, spinach, lemon juice, cooked pancetta, salt, and pepper.

To serve, ladle into bowl and garnish with parmesan, oregano and rosemary, if desired.

 

Cook’s Notes:
Minestrone soup is subject to change based on what you have and what’s in season. This minestrone soup recipe may look completely different in the summer since things like zucchini, yellow squash and squash peak in are that season. For the Spring, you might want to use peas, green beans and leeks for the soup. As for autumn seasonal vegetables, potatoes turnips, butternut squash, also work for this recipe. Basically, whatever vegetables you have on hand will work in this recipe. Left over vegetables will also work in a pinch too.

Grains or Pasta: Italian minestrone soup can also use things like farro or cous cous as the grain or pasta in the soup, such as orecchiette, elbow or small shell pasta. To make this soup gluten free, you can also substitute your favorite sturdy gluten-free noodle, such as DeLallo’s Whole-Grain Rice Shells.

Parmesan Cheese: The Parmesan cheese rind is not a necessity, but it will add some delicious umami flavors to the soup. You can add grated Parmesan to the soup as a substitute, or shredded Parmesan can be added as a garnish.

However, if you want to make the soup dairy free and vegan friendly, do not use Parmesan cheese or the pancetta. Most Parmesans are not technically vegetarian because they contain animal rennet. As a reliable substitute, Whole Foods 365 and Bel Gioioso brands do offer vegetarian Parmesan cheese, and both will work really well in this recipe.

How to Reheat: To reheat the minestrone soup simply add your desired portion to a small sauce pot and heat over low heat until hot. You can also simply add your desired portion to microwave safe bowl and heat for 2:30 stirring after 1:15.

How to Store: Minestrone soup will hold well in the refrigerator covered up for up to 5 days. It will also freeze well covered for up to 3 months. Simply pull it out as you need it and reheat following the directions above.

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