Minestrone with Pancetta

10 cups

This Italian classic soup is a hearty crowd-pleaser from Maria D Ugo.


  • 7 ounces pancetta or bacon, cut into ½-inch dice

  • 1 leek, white and light-green parts, washed well and roughly chopped

  • 1 onion, cut into ¼-inch dice

  • 2 carrots, cut into ¼-inch dice

  • 1 stalk celery, cut into ¼-inch dice

  • 1 russet potato, peeled and cut into ½-inch dice

  • 1 small zucchini, quartered and sliced lengthwise

  • ½ cup green beans, trimmed, cut into 1-inch pieces

  • ½ cup frozen corn, thawed

  • 6 cups water

  • 1 pint Canned Tomato a Pezzetti

  • 1 15 ½-ounce can cannellini beans, drained and rinsed

  • 3 ounces cooked baby shell pasta (about 1 cup)

  • Coarse salt and freshly ground pepper

  • Chopped fresh herbs, for garnish

  • Grated Parmesan cheese, for garnish


  1. In a medium saucepan, cook pancetta over medium heat until browned, about 8 minutes. Add leek and onion; cook until translucent, about 7 minutes. Stir in vegetables, the water, and tomatoes; simmer, uncovered, until vegetables are tender, about 30 minutes. Add cannellini beans and pasta, and season with salt and pepper. Serve garnished with herbs and Parmesan cheese.

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