Italian Minestrone Soup

Name: Italian Minestrone Soup
Prep time: 15 min
Cook time: 45 min
Yield: 12, 12 bowls
Ingredients: 1/2 cup freshly grated parmesan cheese; Salt and pepper, to taste; 5 tablespoons tomato paste; 1/2 teaspoon crushed red pepper flakes; 6 cloves garlic (minced ); 2 tablespoons extra-virgin olive oil; 1/4 cup freshly squeezed lemon juice; 1 and 1/2 teaspoons Italian seasoning; 2 cups fresh baby spinach; 4 ounces diced pancetta; 1 28 ounce can crushed tomatoes with basil; 1 large yellow onion (diced ); 2 stalks celery (diced ); 3 large carrots (diced ); 1 cup green beans (trimmed and cut into 1/2 inch pieces); 1 28 ounce can diced tomatoes; 4 cups low-sodium chicken bone broth; 4 cups low-sodium beef bone broth; 1 15 ounce can kidney beans (drained and rinsed); 1 15 ounce can cannellini beans (drained and rinsed); 1 cup elbow pasta; 1/4 cup fresh basil (roughly chopped )

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Full of flavor, this Italian Minestrone Soup is healthy, hearty, and so delicious!

By: Bakerbynature (via Bakerbynature)

Last Updated: Mar 3, 2026

Prep: 15 mins

Cook: 45 mins

Yields: 12, 12 bowls

Instructions

In a large pot over medium-high heat, cook the pancetta until crispy, about 6 minutes. Using a slotted spoon, transfer the pancetta to a small plate and set aside. Leave any pancetta drippings in the pan.
Add in the olive oil and onion and cook until the onion is translucent; about 5 minutes. Add in the celery, carrots, and green beans and cook until they begin to soften, about 8 minutes.
Add in the garlic and cook until fragrant, about 30 seconds. Stir in the Italian seasoning and tomato paste.