Quick & Easy Minestrone Soup


4- 6 oz pancetta, small dice
6 carrots, medium dice
5 celery stalks, medium dice
3 garlic cloves, sliced
1 - 28 oz can diced tomatoes
2 cans cannellini beans, rinsed and drained
a few handfuls of fresh baby spinach
12 cups broth
cooked to al dente elbow pasta
olive oil


Heat up a large pot over medium low heat. Add in a couple Tbsp of olive oil and the diced pancetta.
Cook the pancetta until browned.
Add in the carrots, garlic and celery. Season lightly with salt and pepper. Cook until just softened a bit.
Stir in the diced tomatoes {including the juice}, the beans and broth {see note on broth in the intro}.
Simmer for about 20 minutes or until the veggies are tender.
Stir in the baby spinach and cook just for a couple more minutes.
Add in the pasta and serve.


We’ve had many cool nights this summer and thats what put me in the mood for a bowl of comforting Quick & Easy Minestrone Soup! Chock full of beautiful veggies, a bit of salty pancetta, homemade chicken broth and some elbow pasta. Serve up with some warm Italian garlic bread and that my friends is comfort in a bowl!

NOTE: I know homemade broth isn’t something you’ve always got on hand but I will say, there is no comparison in flavor to store bought. Thankfully I have a little trick for you to liven up store bought broth. While you are prepping the veggies add the broth to a pot along with 3-4 heaping Tbsp of tomato broth, some fresh parsley and a bay leaf. Simmer for 15 minutes. This simple step really does enhance the flavor nicely!


Tuesday, August 19, 2014 - 8:57am


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