Ina Garten’s Minestrone Soup Recipe

Ina Garten’s Minestrone Soup Recipe is made with a medley of flavorful ingredients including pancetta, onions, carrots, celery, butternut squash, garlic, thyme, tomatoes, chicken stock, cannellini beans, pasta, spinach, white wine, pesto, and garnished with Parmesan cheese. This hearty recipe creates a traditional and satisfying dinner that takes about 1 hour and 5 minutes to prepare and can serve up to 6 to 8 people.

Ina Garten’s Minestrone Soup Ingredients

• 2 tablespoons good olive oil
• 4 ounces (113g) pancetta, diced into
• ½-inch pieces1½ cups (240g) chopped yellow onions
• 2 cups (about 300g) diced carrots (3 carrots)
• 2 cups (about 240g) diced celery (3 stalks)
• 2½ cups (about 375g) diced peeled butternut squash
• 1½ tablespoons minced garlic (about 4 cloves)
• 2 teaspoons chopped fresh thyme leaves
• 26 ounces (737g) canned or boxed chopped tomatoes, such as Pomi
• 6 to 8 cups (1.4 to 1.9 liters) chicken stock, preferably homemade
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 1 (15-ounce/425g) can cannellini beans, drained and rinsed
• 2 cups (about 200g) cooked small pasta, such as tubetti
• 8 to 10 ounces (about 225 to 280g) fresh baby spinach leaves
• ½ cup good dry white wine
• 2 tablespoons store-bought pesto
• Garlic Bruschetta (see recipe)
• Freshly grated Parmesan cheese, for serving

Ina Garten’s Minestrone Soup Instructions

1. In a large, heavy pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned.
2. Add the onions, carrots, celery, squash, garlic, and thyme to the pot. Cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.
3. Stir in the chopped tomatoes, 6 cups of chicken stock, bay leaf, 1 tablespoon salt, and 1-1/2 teaspoons pepper. Bring to a boil, then reduce the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
4. Remove and discard the bay leaf. Add the cannellini beans and cooked pasta, heating through. If the soup is too thick, add more chicken stock as needed.
5. Just before serving, reheat the soup and add the spinach, tossing with 2 big spoons until wilted. Stir in the white wine and pesto. Adjust seasoning with additional salt if necessary.
6. Serve the soup in large shallow bowls, topping each with a bruschetta. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.

Recipe Tips

• Adjust Seasoning: Taste the soup before serving and adjust the seasoning as needed with salt and pepper. Sometimes a little extra seasoning can make all the difference.
• Serve with Crusty Bread: Accompany the soup with some crusty bread or the suggested Garlic Bruschetta for a complete and satisfying meal experience.
• Make Ahead and Freeze: Minestrone soup freezes well, so consider making a double batch and freezing individual portions for quick and convenient meals later on.

How To Store Ina Garten’s Minestrone Soup

Refrigerate: Once the soup has cooled completely, transfer it to an airtight container or cover the pot tightly with plastic wrap. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For longer-term storage, freeze the soup. Allow it to cool completely, then transfer it to freezer-safe containers, leaving some room for expansion. Alternatively, you can portion the soup into freezer bags. It can be frozen for up to 2-3 months. When ready to enjoy, thaw the soup overnight in the refrigerator before reheating on the stovetop or in the microwave.

How To Reheat Leftover Ina Garten’s Minestrone Soup

On the Stovetop: Transfer the desired amount of soup to a saucepan or pot. Heat over medium-low heat, stirring occasionally, until the soup is warmed through. This method allows for gentle reheating and helps maintain the soup’s texture.

In The Microwave: Place a portion of the soup in a microwave-safe dish and cover it loosely with a microwave-safe lid or paper towel. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Microwave times may vary depending on portion size and microwave wattage.

In The Oven: Preheat the oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until the soup is hot all the way through. This method is ideal for larger quantities of soup or when reheating multiple servings at once.

What To Serve Ina Garten’s Minestrone Soup

Ina Garten’s Minestrone Soup Recipe pairs well with crusty bread, garlic bread, a side salad, or a grilled cheese sandwich. It also can be served alongside crackers, breadsticks, fresh fruit, or a charcuterie board for better savoring of the meal.

Frequently Asked Questions

Can I make this soup vegetarian?

Yes, you can easily make this soup vegetarian by omitting the pancetta and using vegetable broth instead of chicken stock. It will still be flavorful and satisfying.

What can I substitute for butternut squash?

If you don’t have butternut squash on hand, you can substitute it with other hearty vegetables like sweet potatoes, carrots, or even pumpkin for a similar texture and flavor profile.

Can I use dried herbs instead of fresh thyme?

While fresh herbs often provide the best flavor, you can substitute dried thyme for fresh thyme in this recipe. Use about half the amount of dried thyme compared to fresh, as dried herbs are more potent.

Try more recipes:

• Ina Garten Carrot Ginger Soup
• Paula Deen Taco Soup
• Black Eyed Pea Broccoli Cheese Soup Recipe