SaveClassic Minestrone
Tuscan bean-and-vegetable soup with pancetta, Parm rind, ditalini, and a swirl of pesto. Peasant food elevated.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $15.00 · $2.50/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 3 tbsp olive oil (divided)
- 3 oz pancetta (diced)
- 1 large yellow onion (diced)
- 2 piece carrots (diced)
- 2 stalk celery (diced)
- 4 cloves garlic (minced)
- 2 tbsp tomato paste
- 1 medium zucchini (diced)
- 1/2 lb green beans (1-inch pieces)
- 14 oz diced tomatoes
- 15 oz cannellini beans (drained, rinsed)
- 6 cup chicken stock
- 1 piece Parmigiano rind (3-inch)
- 2 piece bay leaves
- 4 sprig fresh thyme
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3/4 cup ditalini (dry)
- 3 cup Tuscan kale (stemmed, torn)
- 1 tsp red wine vinegar
- 1/3 cup basil pesto (for serving)
- 1/3 cup Parmigiano-Reggiano (grated)
Instructions
- 1
Render pancetta in 1 tbsp oil in a Dutch oven over medium 4-5 minutes until crisp. Remove to a plate.
- 2
Add remaining oil, onion, carrot, celery, 1/2 tsp salt. Cook 8 minutes until softened and edges caramelize.
Soffritto — the Italian mirepoix. Cook hard; this is the flavor foundation.
- 3
Add garlic, tomato paste. Cook 2 minutes until paste darkens brick-red.
- 4
Add zucchini and green beans, stir 2 minutes.
- 5
Add tomatoes, cannellini, stock, Parm rind, bay, thyme, pepper, pancetta. Simmer 25 minutes.
The Parm rind is the single best ingredient in this soup. Save rinds in the freezer for this purpose.
- 6
Add ditalini, cook 8-10 minutes until al dente. Stir in kale last 2 minutes to wilt.
Add pasta last — it bloats in stored soup. Cook separately if batch-cooking for the week.
- 7
Fish out Parm rind, bay, thyme stems. Stir in vinegar, taste for salt.
Vinegar sharpens all the vegetable flavors — tiny amount, huge impact.
- 8
Serve with a swirl of pesto and a shower of Parm.
Pairs With
Sangiovese, Tuscan
The soup is from Tuscany — drink Tuscan.
Light Italian white
Mineral and bright — cuts through pancetta.
San Pellegrino Aranciata Rossa
Citrus and bitterness echo Italian aperitivo.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Dean Martin, Italian jazz, and bossa nova. The soundtrack to every great pasta night.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •This is a what-you-have soup — add chard, potato, peas, fennel.
- •Pesto at the table is the move; cooking it in kills the basil.
- •Day-old bread cubes toasted in olive oil = instant croutons.
Substitutions
- pancetta → bacon or omit for vegetarian
- ditalini → small shells, orzo, or broken spaghetti
- Parm rind → 2 tsp miso paste (umami sub)
Leftovers
Refrigerate 5 days, freezes 3 months (without pasta). Noodles swell — freeze noodle-free, cook pasta fresh.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
