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I love a big bowl of minestrone soup in the winter; it’s hearty, comforting, and full of flavor. In this recipe, I’ve added orzo and crispy pancetta for a boost of taste and texture that makes it even more satisfying. I always make a double batch of this Minestrone Soup with Orzo and Pancetta and freeze any extras so I can enjoy it all season long.
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“Awesome soup.” – Vanita
Easy Minestrone Soup Recipe
Minestrone Soup is one of my favorite winter dishes. I can’t imagine going through the entire season without eating soup, and if there is anyone that doesn’t eat soup during the cold, dark months of the year…well, I don’t understand it. You’re missing out!
Today, I’m sharing my favorite minestrone recipe. I truly think it’s the best minestrone out there. Yes, the best. You can use a variety of ingredients in minestrone, but this is my favorite way to make it—filled with orzo, beans, squash, carrots, and so much more. It’s hearty, wholesome, and full of chunky goodness. Plus, I’ve topped it off with some crispy pancetta for an extra kick of flavor!
Minestrone Soup Recipe with Pancetta
Ingredients
- 4 oz. pancetta cut into 1" x ¼" slices
- 1 tbsp olive oil
- 2 carrots sliced into ¼" pieces
- 1 rib celery sliced into ¼" pieces
- 1 small yellow onion peeled & diced
- 1 zucchini sliced into ¼" pieces
- 1 yellow summer squash sliced into ¼" pieces
- 2 garlic cloves peeled & minced
- ⅛ tsp red pepper flakes crushed red peppers
- 2 14 oz. cans basil, oregano diced tomatoes with juice
- 1 11.5 ounce can/bottle Low-Sodium V8 juice
- 1 bay leaf
- 4 cups baby spinach fresh, roughly chopped
- 8 cups chicken or vegetable broth
- ¾ cup dry orzo
- 2 medium Yukon Gold potatoes peeled & cut into ½" cubes
- 2 15 oz cans Great Northern Beans drained & rinsed
For Serving:
- reserved crispy pancetta
- ½ cup grated Parmesan cheese for serving
- ¼ cup chopped fresh basil
- crusty Italian bread
Instructions
- Place the pancetta in a large skillet over medium heat. Cook the pancetta until crisp and remove it to a paper towel-lined plate for later use.4 oz. pancetta
- Add 1 tbsp olive oil and lower the heat to medium-low. When oil shimmers, add the carrots and celery and cook for 2 minutes. Stir often.1 tbsp olive oil, 2 carrots, 1 rib celery
- Add the onion, stirring often, and cook 2 minutes.1 small yellow onion
- Add the zucchini and yellow squash and cook 2 minutes. Stir often.1 zucchini, 1 yellow summer squash
- Add the garlic. Stir and cook 30 seconds more.2 garlic cloves
- Add red pepper flakes, seasoned tomatoes with juice, V8 juice, bay leaf, spinach and chicken broth. Turn heat to medium and bring to a boil.⅛ tsp red pepper flakes, 2 14 oz. cans basil, oregano diced tomatoes with juice, 1 11.5 ounce can/bottle Low-Sodium V8 juice, 1 bay leaf, 4 cups baby spinach, 8 cups chicken or vegetable broth
- Add orzo and potatoes and bring the soup back to boil, stirring occasionally.¾ cup dry orzo, 2 medium Yukon Gold potatoes
- Reduce heat to low and simmer until orzo is cooked to al denté, about 10 minutes or per pasta package directions.
- Add beans and cook 5 minutes or until beans are heated through.2 15 oz cans Great Northern Beans
- Season to taste, adding salt and pepper as needed.
- Ladle into soup bowls and sprinkle with reserved crispy pancetta, grated Parmesan cheese and chopped fresh basil.reserved crispy pancetta, ½ cup grated Parmesan cheese, ¼ cup chopped fresh basil
- Serve immediately along with slices of toasty Italian bread. Enjoy!crusty Italian bread
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Minestrone Soup With Orzo and Pancetta Step by Step
Cook the pancetta: Cook 4 oz. of pancetta in a large skillet over medium heat until it is crisp. Remove and place on a paper-towel-lined plate to use later.
Soften the veggies: Add 1 tbsp of olive oil to the skillet and lower the heat to medium-low. When the oil is hot add 2 carrots and 1 rib of celery and cook for 2 minutes.
Add 1 onion, stirring often, and cook 2 minutes.
Add 1 zucchini and 1 yellow squash and continue to cook for 2 minutes. Add 2 cloves of garlic, stir, and cook 30 seconds more.
Add the remaining ingredients: Stir in ⅛ tsp red pepper flakes, two 14 oz. cans basil, oregano, diced tomatoes with juice, one 11.5 oz. can/bottle Low-Sodium V8 juice, 1 bay leaf, 4 cups baby spinach, and 8 cups broth. Lower the heat to medium and bring to a boil.
Add ¾ cup dry orzo, 2 medium Yukon Gold potatoes, and bring the pot back to a boil, stirring occasionally.
Place the pot on low and simmer until the orzo is cooked to al dente, about 10 minutes or per pasta package directions.
Stir in two 15 oz. cans of Great Northern beans, and cook 5 minutes or until beans are heated through. Season to taste, adding salt and pepper as needed.
Portion and serve: Ladle into soup bowls and sprinkle with reserved pancetta, grated Parmesan cheese, and chopped fresh basil. Serve immediately along with slices of toasty Italian bread. Enjoy!
How to Store
This soup freezes very well, so I make a big batch of it early in the season and then freeze it so I can enjoy it throughout the winter.
To freeze, let the soup cool to room temperature, then ladle it into a freezer-safe container or resealable bags. I like to freeze individual portions so thawing and reheating are easier. Freeze the soup for 3-4 months.
To reheat it, let it thaw in the refrigerator overnight, or set it to room temperature before cooking. Then just let it simmer on the stove top, stirring regularly, until it is heated through.
Leftovers will keep for 3-4 days in the fridge and can be reheated over the stove until warmed through.
Serving Suggestions
I love eating this soup with a good, hearty bread to soak up all the amazing flavors. Both this skillet bread or this white sandwich bread will do the trick, or sometimes I’ll make a no-knead Dutch oven bread.
I added a pound of crumbled pork sausage to please the meat eaters of the family. I used all yellow squash ( no zucchini). I did not have seasoned tomatoes so I added a tsp of Italian seasoning. This made over a gallon of soup; I should have halved the recipe. My beans wet a little hard, not sure if not cooked long enough or the brand of beans. Itโs definitely tasty on a cold winter night.
Looks great!!
awesome soup