Winter Minestrone

Winter Minestrone

I wasn’t big on minestrone soups before only because most of them are thin and there isn’t a whole lot of anything in the soup.  This recipe however, changed my feelings towards minestrone soups.  One of my favorite recipes —this soup is hearty and has loads of veggies.  The pancetta in here is a nice touch to this soup.  Perfect on a cold night.  I served it with grilled ham and cheese sandwich —it really hits the spot!

Winter Minestrone

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  • 1 slice of pancetta about 1/2″-3/4″ thick, coarsely chopped
  • olive oil for cooking
  • 1 onion, chopped
  • 2 stalks of celery, chopped
  • 2 carrots, peeled and chopped
  • 2 cloves of garlic, minced
  • 1 sprig of fresh rosemary, leaves stripped and chopped
  • 1 large yukon gold potato, peeled and cubed (mine was the size of a starchy potato)
  • 1 (14.5 ounce) can of diced tomatoes
  • 1 (15 ounce) can of cannellini beans, drained and rinsed
  • 2 (14.5 ounce) cans of beef broth
  • 1 pound of Swiss chard, stems trimmed and leaves are coarsely chopped (I used red Swiss chard but buy whatever that looks good that day)
  • 1 ounce of parmesan cheese rind
  • fresh Italian parsley, chopped
  • salt and pepper to season


In large soup pot over medium heat add pancetta and olive oil.  Slightly brown pancetta, about 5 minutes.  Add onions, celery, carrots, garlic and rosemary.  Season with salt and pepper but not too much salt as the pancetta will give off some salty flavor as well as the parmesan rind you’ll be adding later.  Cook until onions are soft, about 10 minutes.  Add potatoes, diced tomatoes, cannellini beans and beef broth.  Stir to combine, and then add Swiss chard.  Submerge Swiss chard in the broth and then add parmesan cheese rind.  Bring the soup pot to a boil over high heat and then reduce to low heat.  Simmer until potatoes are tender, about 20-30 minutes.  Discard parmesan rind and check for seasoning.  Ladle soup into a bowl, garnish with parsley and serve.

Source: Giada De Laurentiis

Winter Minestrone


34 thoughts on “Winter Minestrone

  1. This was a really great soup, and I always love soup and sammies for dinner. It’s just a nice, cozy meal that’s so simple and yet you make it look very elegant.

  2. I was looking at your recipe this morning and thought how wonderful it looks. It’s cold here and soup is perfect for a day like this. Then you mentioned a grilled cheese sandwich and now I’m ready to make one for breakfast!

  3. I love Minestrone soup, maybe because I grew up eating them all the time however the Peruvian Minestrone is little different, with the big Peruvian corn mmm… good times 🙂

  4. Ooh, winter minestrone, just perfect for this time of year! I love that you added that pancetta — that little bit of savory smokiness sounds just perfect with those hearty beans. It’s cold and rainy here in the Seattle area — wish I could beam over to your house for a bowl right now! lol Thanks for sharing this lovely recipe, Anne, look forward to a wonderful, food-full 2013 with you =)

    Happy holidays!


    • You always have such lovely comments Christina. 🙂 Thank you, I always enjoy reading them. I also look forward to a food-full 2013 with you too! Can’t wait to read your next post next year. 😉
      Enjoy the holidays! You’ll be missed.

  5. This sounds really nice. Especially compared to the real thing that I’ve only ever made once whilst going through catering college. Then, I wasn’t keen as we used oxtail – not one of my favourites. And as for bothering with a brown stock base…well, I never want to make one of those again!

    • Thanks Johnny. How interesting using oxtail in Minestrone…. I actually like oxtail, as it renders a very rich flavorful stock. I grew up on it so I guess I’m used to it.

  6. Pingback: 15 Satisfying Minestrone Recipes

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