Chef John's Minestrone Soup Recipe - Allrecipes.com
Chef John's Minestrone Soup Recipe
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How to Make Minestrone Soup
See how to make classic, comforting minestrone soup. See more
  • READY IN hrs

Chef John's Minestrone Soup

Recipe by  

"This is the type of dish I never make the same way twice, but I hope you give this amazing minestrone recipe a try soon, but only once."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 25 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Heat 2 tablespoons olive oil in large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2 to 3 minutes. Stir in onions and celery; cook and stir until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.
  2. Pour chicken broth, water, and plum tomatoes into the pancetta and onion mixture. Bring to a simmer.
  3. Stir cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until cranberry beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.
  4. Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and black pepper to taste.
  5. Stir in pasta and increase heat to medium-high and simmer until pasta is tender, about 15 minutes. Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsley.
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Reviews More Reviews

Most Helpful Positive Review
Sep 09, 2012

Wow. What a big soup indeed. Not only did my husband offer the unprovoked, "this is the best soup I've ever had," there were clean bowls at the end of the meal- four of them. The significance? My children ate vegetables- and liked it. First of all, I'm one of these cooks that shamefully can't leave well enough alone and cannot, will not, has not, ever left a recipe as is. It's not in my genes. Graciously, Chef John gives us all creative license in his video to waver from the recipe and I did. So, let me tell you what I changed, mostly due to what I had on hand and wanted to use up, and also because I'm pretty sure I was in the wrong grocery store to find "cranberry beans." I used frozen chopped onions- (I know, but it's what I had) two 14 oz cans diced tomatoes, 1 can small white navy beans in lieu of the cranberries, and a large bunch of romaine lettuce instead of swiss chard and cabbage. I refused to pay $4.99 for the chard and I forgot to buy the cabbage. I did throw in about a half cut of large carrot dices that held up well, and fresh green beans cut into 1/2 in pieces. Lovely. That being said, everything else I left untouched- except- I did cut a bit of the parm rind and throw it in while it simmered- awesome call. It was amazing. We had a beautiful loaf of three cheese garlic bread from our local bakery to dredge up the beautiful sauce between hearty bites. I will be placing this recipe in my PERMANENT collection, and you should too.

 
Most Helpful Critical Review
Feb 28, 2013

The soup is just as good using common ingredients like bacon, cannelini beans (or garbanzo), any kind of pasta, etc. I did find Parmigiano-Reggiano but this is another way over priced ingredient. Just use the standard shredded Parmesan and it will be just as good.

 
Oct 24, 2012

This soup is excellent! I made as written with the exception of the beans. I couldn't find cranberry beans and I don't really care for garbanzo beans. In their place I used light red kidney beans and cannellini beans. Also, I never cook my pasta in the broth....I always cook it separate and add to the individual serving bowls. This helps the pasta not get mushy and soak up all of the broth if I want to save some for later or give some away. If I do give some away, I always give a bag of pasta to go with it! I will definitely be making this one again.

 
Jun 27, 2012

Excellent dish. Liked the pancetta and I would recommend adding more to the recipe. My husband who is Portugese loved this dish and even said his parents would have enjoyed. Grocery store unfamilar with cranberry beans but I looked it up on the internet and now know what they are. John excellect selection of spices as it has the right amount of spicyness. Highly recommend!

 
Feb 12, 2013

Wanted to make minestrone with what I had on hand, but didn't think I could do it without zucchini and carrots. Then luckily, I ran across this recipe which called for just about everything I had. It turned out fantastic, thanks Chef John! It's my favorite minestrone I've ever made or eaten out. My whole family truly enjoyed it. I am vegetarian, so I left out the meat and cheese, but added portabella mushrooms which I sauteed with the celery & onions. Instead of Italian seasoning, I used fresh thyme and rosemary sprigs. I used dried great northern beans, and added the cooking water to the soup which added a lot of flavor. Also, I cooked the pasta separately and added to individual bowls because I didn't want it to get soggy. The cabbage made the soup really delicious. I used savoy cabbage because that's what I had on hand. And for the first time, my family ate Swiss chard without complaining...success!!!

 
Dec 02, 2012

This is a great recipe. I of course changed it a bit as chef john suggests most people will do. My changes were I didn't put in any cabbage or Swiss Chard as I don't care for those very much in my soups. Also the plum tomatoes I used two cans of diced tomatoes with green chilli's instead. I am a garlic addict.. so I doubled the garlic... probably will not do next time as it was a little too strong even for me. For the beans I used red beans, and garbanzo. Anyway, it was great, loved it and will definitely make it again. this recipe has earned a permanent spot in my recipe book.

 
Oct 11, 2012

I thought this was a fabulous recipe and very easy to make. Of course, I love Chef John's recipe, always flavorful and he allows enough room for individual creativity and diversity with personal flavor preferences. Here are the few subtle changes I made: 4 ounces pancetta because that is the portion I purchased from Trader Joe's, instead of cranberry beans, I used a can of white beans, instead of a 28 ounce can of tomatoes I substituted 2 15 ounce cans of basil-garlic chopped tomatos, left out the cabbage and used all Swiss Chard. Lastly, I used 1/2 cup red wine in place of some of the water. Seasoned to taste. Thank you again Chef John!

 
Jan 18, 2013

next time try bacon, did as directed but used pinto beans very excellent but pancetta very expensive 3oz. $5.00

 

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Nutrition

  • Calories
  • 484 kcal
  • 24%
  • Carbohydrates
  • 53.9 g
  • 17%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 23 g
  • 35%
  • Fiber
  • 14.4 g
  • 57%
  • Protein
  • 17.9 g
  • 36%
  • Sodium
  • 2084 mg
  • 83%

* Percent Daily Values are based on a 2,000 calorie diet.

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