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Minestrone Soup

Made with Happy Valley Grated Parmesan Cheese

Minestrone Soup


Cooking time:


Prep time:



  • 120 grams diced pancetta
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon crushed red pepper flakes
  • 1 large yellow onion, diced
  • 2 stalks celery, diced
  • 3 large carrots, diced
  • 1 and 1/2 cups green beans (trimmed and cut into 4 centimeters per piece)
  • 6 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 5 tablespoons tomato paste
  • 800 grams can dice tomatoes
  • 800 grams can crushed tomatoes
  • 4 cups low-sodium chicken bone broth
  • 4 cups low-sodium beef bone broth
  • 450 grams can kidney beans, drained and rinsed
  • 450 grams can cannellini beans
  • 1 and 1/2 cups elbow pasta
  • 2 cups fresh spinach
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh lemon juice (about 1 lemon)
  • Salt and pepper, to taste
  • 1/2 cup HAPPY VALLEY Grated Parmesan Cheese


  1. In a large pot over medium-high heat, cook the pancetta until crispy, about 6 minutes. Using a slotted spoon, transfer the pancetta to a small plate and set aside. Leave any pancetta drippings in the pan. Add in the olive oil and onion and cook until the onion is translucent; about 5 minutes. Add in the celery, carrots, and green beans and cook until they begin to soften, about 8 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Stir in the Italian seasoning and tomato paste.

  2. Add in the diced and crushed tomatoes, chicken broth, and beef broth, stir well to combine and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Stir in the kidney beans, Cannellini beans, and pasta; cook until the pasta and vegetables are tender, about 10 minutes. Stir in the spinach and cook until wilted, about 1 minute. Remove from heat and stir in the basil and lemon juice. Season with salt and pepper, as needed. Ladle into bowls, sprinkle with pancetta bits and HAPPY VALLEY Grated Parmesan Cheese, and serve warm.