Pancetta Minestrone Soup

Pancetta Minestrone Soup


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 1   Average: 5/5]

There is no set recipe for minestrone soup, since it is usually made out of whatever vegetables are in season or what you may have on hand. I had leftover pancetta from the holidays so used it in this minestrone soup. If you want to make yours meat-free then leave it out and use vegetable broth instead of chicken broth.

  • 3 Tablespoons Olive Oil
  • 5 Slices Pancetta (Chopped)
  • 1/3 Cup Yellow Onion (Chopped)
  • 1/2 Cup Carrots (Diced)
  • 1 Garlic Clove (Minced)
  • 3/4 Cup Zucchini (Diced)
  • 2 Cups Cooked Cannellini Beans
  • 2 Cups Chick Peas
  • 1/2 Cup String Beans (Chopped)
  • 1 Cup Tomatoes (Diced)
  • 1/3 Cup Mini Shell Pasta
  • 8 Cups Chicken Broth
  • 1 Cup Water
  1. In large-size soup pot, add olive oil and heat over medium heat for 1 minute. Add pancetta, onions, carrots, zucchini, and garlic. Sauté for 2 minutes. Stir frequently.
  2. Add string beans, cannellini beans, chick peas, tomatoes, chicken broth, and water.
  3. Bring to boil. Reduce heat to low and simmer for 45 minutes.
  4. Remove from heat and ladle into bowls. Serve warm.
  5. Serves 6
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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