The Dish | Minestrone Soup

Minestrone – a family favorite

This soup is a favorite in our family and the recipe is my grandfather’s recipe which is why we call it “Pots Soup.”  It is perfect for a cozy, light dinner during the holiday season. Just add mixed green salad and loaf of crusty sourdough bread . It is also a great one to double up on and freeze.

Minestrone Soup


1/4 lb. pancetta

2 tbs olive oil

1 cup diced carrots

1 cup chopped  celery

1 cup chopped onion

1 clove garlic  minced

1/2 teaspoon Italian seasoning

6 cups beef stock

1 cup red wine

2 cups chopped cabbage

1 cup chopped potatoes

1 14 oz  can of stewed tomatoes

1 can of kidney beans

1 cup of elbow macaroni

½ cup of grated parmesan cheese

Salt and pepper to taste


Grated parmesan and chopped fresh parsley or basil

Cook pancetta in pan and remove when finished. Add 2 tablespoons of olive oil and sauté carrots, celery and onion until softened. Add garlic and Italian seasoning and sauté for one minute. Add the broth, tomatoes, cabbage, potatoes, kidney beans. Bring to a boil and down to a simmer for hour and half. 15 minutes prior to serving add the Elbow macaroni , cooked pancetta and  1/2 cup Parmesan cheese. Cook on medium heat or until macaroni is tender.

You can garnish with fresh chopped parsley or basil and more parmesan cheese sprinkled on top. If you want to make some to freeze, complete all steps until adding the macaroni and cheese and then freeze. You can add these two remaining ingredients when you have thawed and reheated soup.

One thought on “The Dish | Minestrone Soup

Leave a Reply

The Exedra comments section is an essential part of the site. The goal of our comments policy is to help ensure it is a vibrant yet civil space. To participate, we ask that Exedra commenters please provide a first and last name. Please note that comments expressing congratulations or condolences may be published without full names. (View our full Comments Policy.)

Your email address will not be published. Required fields are marked *