Minestrone Soup


Servings: 4


  • 1/4 cup prosciutto, diced
  • 1/4 cup pancetta, diced
  • 1/2 cup onion, diced
  • 1/4 cup carrot, diced
  • 1/4 cup celery, diced
  • 1/4 cup butternut squash, peeled and diced
  • pinch red pepper flakes
  • 2 tablespoons garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1/2 pound Tuscan kale, picked and roughly chopped
  • 1/2 cup canned crushed tomatoes
  • salt
  • pepper
  • 1 1/2 pounds fresh shell beans, blanched
  • 5 cups chicken stock
  • 1 bay leaf


  1. Heat a large soup pot over medium heat. Add the olive oil and meats. Cook the prosciutto and pancetta until lightly browned.
  2. Add the onion, carrot, celery and squash. Sweat the vegetables until tender; do not let them brown. Add the garlic and pepper and cook until fragrant.
  3. Add the crushed tomatoes and kale and stir until wilted. Season with salt and pepper. Add the beans.
  4. After adding the beans, add the stock and bay leaf, and return to a simmer. Cook for 15 minutes. Remove and discard the bay leaf.
  5. Remove 2 cups of the solids and liquid. Place in a blender and puree. Return blended mixture to the soup pot and stir to combine.
  6. Adjust seasonings to taste. Serve with grated parmesan and a drizzle of olive oil.

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