| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 4 to 6 main-course servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 ounces pancetta, minced
- 5 cloves garlic, roughly chopped
- 3 medium carrots, roughly chopped
- 2 stalks celery with leaves, roughly chopped
- 1 medium Spanish onion, roughly chopped
- 1/2 medium zucchini, roughly chopped
- 1/4 head Savoy cabbage, cored and shredded
- 7 drained and roughly chopped canned whole peeled tomatoes
- 9 cups low-sodium chicken broth or stock
- 1/3 cup tubetti or other small pasta such as orzo, or broken spaghetti
- One 16-ounce can cannellini beans, with liquid
- 3 tablespoons minced fresh marjoram
- 2 tablespoons finely chopped fresh flatleaf parsley
- Kosher salt and freshly ground black pepper
- 1/2 cup freshly grated Parmesan, plus more for serving
Instructions
- Heat the oil in a large pot over medium-high heat. Add the pancetta and cook, stirring, until slightly crisp and the fat has rendered, about 1 minute. Reduce the heat to medium and add the garlic, carrots, celery and onions. Cover and cook, stirring occasionally, until the vegetables soften, about 12 minutes. Add the zucchini, cover and cook, stirring occasionally, about 3 minutes. Add the cabbage and cook, stirring, until wilted, about 3 minutes more. Stir in the tomatoes and broth and bring to a boil. Stir in the pasta; lower the heat to a simmer and cook until the pasta is tender, about 8 minutes.
- Mash half the beans in a small bowl with a fork. Add the mashed and whole beans to the soup and cook, stirring, about 3 minutes. Remove the soup from the heat and stir in the herbs and cheese. Season with salt and pepper. Divide among warm soup bowls and sprinkle with the Parmesan. Serve immediately with more cheese at the table.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 394 |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 9 g |
| Sugar | 8 g |
| Protein | 22 g |
| Cholesterol | 15 mg |
| Sodium | 1635 mg |
Reviews
Barely made it to the table… it was so delicious! Like no kidding, it was fast and furious and fun family preparation where all members of the family participated to make this delicious soup. Although this was really easy to make and can be handled by one person easily, we created a family participation exercise with one member chopping, the other with food prep, and yet another over the stove. Family therapy all into one. Fun!
I made this last night and my kids AND my husband said it was the best I ever made. I did not use the cabbage, parsley or marjoram but I added two ears of fresh cut corn. I used Rings for the pasta, and also used plenty of fresh ground pepper. I am going to make it again tomorrow because there were absolutely no leftovers.
It was quick and easy to make.
My husband and I enjoyed this soup for dinner tonight. It was not hard to make. I used fresh sweet basil instead of the marjoram. I also used two cans of cannellini beans. I will make this recipe again.
I’m not sure if the pancetta actually adds anything to this soup. I agree with the review that said, more beans! Could hardly tell there were any in there. And just out of personal preference; I would put orichette or mini shells in Minestrone. To marjoram or not to marjoram? It is a very unusual herb, to me it smells not like Pinesol, but like soap. But after a night in the fridge, the flavors blend well, and it tastes quite good.
I made this recipe many times during the winter. Very hearty. Had a great depth of flavor.
My first attempt at Minestrone. I really enjoyed the cabbage in the soup. Left out the zucchini.
I am not a vegetable soup person but this recipe looked good.I added green beans and substituted swiss chard for cabbage. My husband requested more beans the next time. The marjoram was different, not sure I would use again. Maybe a pinch in a mix of herbs.
This is a great starting point recipe. My boyfriend loves minestrone with a lot of veggies, so I modify the recipe to add more carrots, celery, zucchini. I also throw in some yellow squash. Also, to make it more of a meal, I add more pasta to make a very hearty soup.
This was delicious!! All the fresh ingredients can get kind of pricey, but it makes a lot and is really wonderful!