Description
A hearty and flavorful minestrone soup recipe featuring crispy pancetta, fresh vegetables, beans, and orzo pasta simmered in a savory broth. This comforting Italian classic is finished with Parmesan cheese and fresh basil, served alongside crusty Italian bread for a satisfying meal.
Ingredients
Scale
Meat and Oil
- 4 oz. pancetta (cut into 1″ x ¼” slices)
- 1 tbsp olive oil
Vegetables
- 2 carrots (sliced into ¼” pieces)
- 1 rib celery (sliced into ¼” pieces)
- 1 small yellow onion (peeled & diced)
- 1 zucchini (sliced into ¼” pieces)
- 1 yellow summer squash (sliced into ¼” pieces)
- 2 garlic cloves (peeled & minced)
- 4 cups baby spinach (fresh, roughly chopped)
- 2 medium Yukon Gold potatoes (peeled & cut into ½” cubes)
Pantry
- â…› tsp red pepper flakes (crushed red peppers)
- 2 14 oz. cans basil, oregano diced tomatoes with juice
- 1 11.5 oz can/bottle Low-Sodium V8 juice
- 1 bay leaf
- 8 cups chicken or vegetable broth
- ¾ cup dry orzo
- 2 15 oz cans Great Northern Beans (drained & rinsed)
Garnishes and Serving
- Reserved crispy pancetta
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil
- Crusty Italian bread
Instructions
- Cook the pancetta: Place the pancetta in a large skillet over medium heat. Cook until it becomes crisp and golden, then transfer it to a paper towel-lined plate to drain and reserve for later use.
- Sauté carrots and celery: Add 1 tablespoon of olive oil to the skillet and reduce heat to medium-low. When the oil shimmers, add the sliced carrots and celery. Cook for about 2 minutes, stirring frequently to cook evenly.
- Add onion: Stir in the diced onion and continue to cook for another 2 minutes, stirring often until softened.
- Cook zucchini and yellow squash: Add the sliced zucchini and yellow summer squash to the skillet. Cook for 2 minutes, stirring frequently to combine flavors.
- Add garlic: Stir in the minced garlic and cook for 30 seconds more until fragrant, taking care not to burn it.
- Add liquids and seasonings: Pour in the red pepper flakes, diced tomatoes with their juice, Low-Sodium V8 juice, bay leaf, baby spinach, and chicken or vegetable broth. Increase the heat to medium and bring the mixture to a rolling boil.
- Add orzo and potatoes: Stir in the dry orzo pasta and cubed Yukon Gold potatoes. Bring the soup back to a boil, stirring occasionally to prevent sticking.
- Simmer the soup: Reduce the heat to low. Let the soup simmer gently for about 10 minutes or according to the pasta package instructions until the orzo is al dente and the potatoes are tender.
- Add beans: Stir in the drained and rinsed Great Northern Beans. Cook for an additional 5 minutes to heat the beans through.
- Season the soup: Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish each serving with the reserved crispy pancetta, grated Parmesan cheese, and chopped fresh basil for enhanced flavor.
- Enjoy: Serve immediately alongside slices of crusty toasted Italian bread for a complete and comforting meal.
Notes
- For a vegetarian version, omit pancetta and use vegetable broth instead of chicken broth.
- You can substitute orzo with small pasta shapes like ditalini or small shells.
- Adjust red pepper flakes to your desired level of spiciness or omit for a milder soup.
- If you prefer a thicker soup, reduce the amount of broth slightly or mash some of the beans before adding.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
