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Minestrone Soup is the perfect soup for winter! It's hearty, delicious, and so easy to make. This is the best minestrone soup recipe, made with Orzo and crispy Pancetta. Yum!

Best Minestrone Soup Recipe with Pancetta

Course: Soup
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories: 532kcal
Minestrone Soup is the perfect soup for winter! It's hearty, delicious, and so easy to make. This is the best minestrone soup recipe, made with Orzo and crispy Pancetta. Yum!
Print Recipe

Ingredients

  • 4 ounces pancetta cut into 1-inch x ¼-inch slices
  • 1 tablespoon olive oil
  • 2 carrots sliced into ¼ inch pieces
  • 1 rib celery sliced into ¼ inch pieces
  • 1 small yellow onion peeled & diced
  • 1 zucchini sliced into ¼ inch pieces
  • 1 yellow summer squash sliced into ¼ inch pieces
  • 2 garlic cloves peeled & minced
  • 1/8 teaspoon red pepper flakes crushed red peppers
  • 2 14 ounce cans Basil, Oregano Diced Tomatoes with juice
  • 1 11.5 ounce can/bottle Low-Sodium V8 juice
  • 1 bay leaf
  • 4 cups fresh baby spinach, roughly chopped
  • 8 cups chicken or vegetable broth
  • ¾ cup dry Orzo
  • 2 medium Yukon Gold potatoes peeled & cut into ½-inch cubes
  • 2 15 ounce 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.
  • Add 1-tablespoon olive oil and lower heat to medium-low. When oil shimmers, add the carrots and celery and cook for 2 minutes. Stir often.
  • Add the onion, stirring often, and cook 2 minutes.
  • Add the zucchini and yellow squash and cook 2 minutes. Stir often.
  • Add the garlic, stir and cook 30 seconds more.
  • 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.
  • Add orzo and potatoes and bring the soup back to boil, stirring occasionally.
  • 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.
  • 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.
  • Serve immediately along with slices of toasty Italian bread.
  • Enjoy!

Video

Nutrition

Calories: 532kcal | Carbohydrates: 76g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 1642mg | Potassium: 2193mg | Fiber: 16g | Sugar: 9g | Vitamin A: 5370IU | Vitamin C: 74.8mg | Calcium: 406mg | Iron: 11.5mg