I just love minestrone soup! It is packed full of veggies and so much flavor, leaving your tummy satisfied and your taste buds singing. Yum! So I needed to make this Whole30 Minestrone Soup.
Here I have a Whole30 approved Minestrone soup, which really I could rename to “Italian Vegetable Soup”, but since we all know what Minestrone is I’ll keep it at that. When I cook a really good, traditional, non-whole30 minestrone soup I like to add the rind of some parmesan cheese while the soup is cooking down to add delicious flavor to the soup and thicken it up a tad. I also add cooked ditalini pasta before serving. So feel free to do this if you aren’t whole30, they are great additions that your family will love if you aren’t whole30!
Either way, this Whole30 Minestrone Soup is absolutely satisfying and delicious! Enjoy!
- 4 oz. diced pancetta
- 2 tbsp. olive oil
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 large carrot, diced small
- 2 stalks celery, diced small
- 1 medium zucchini, diced large
- 1 medium squash, diced large
- 2 tbsp. tomato paste
- 1/4 tsp. crushed red pepper (optional)
- 2 cups fresh green beans, cut into 2 inch pieces
- 1 cup sliced mushrooms
- 2 cups baby spinach
- 32 oz. chicken broth
- 1 can diced tomatoes
- salt and pepper, to taste
- 1 tsp. dried oregano
- 2 tbsp. fresh basil, jullienne
- Heat a dutch oven or large pot over medium-high heat. Add in the pancetta and fry until cooked through. Using a slotted spoon, remove from the skillet, reserving the fat in the pot, and set on a plate.
- Add olive oil to the fat with diced onion, carrot, and celery. Season lightly with salt and pepper. Saute until tender, about 5 minutes. Now add in the garlic, zucchini, squash and crushed red pepper (if using) saute for 3 more minutes.
- Add in the tomato paste and stir until it is combined throughout all the veggies.
- Slowly pour in the chicken broth and stir constantly to help the tomato paste combine evenly. Add the diced tomatoes, oregano, basil, and salt and pepper, to taste.
- Bring to a boil, then reduce heat to medium or medium-low, or to where it is lightly simmering. Add in the green beans and the mushrooms and continue to cook until green beans are tender and the soup flavors have combined, about 15 more minutes.
- Add in your cooked pancetta and the spinach and stir until spinach is just wilted, about 2 more minutes.
- Taste and add more salt and pepper, if needed.
- Serve, garnish with freshly chopped parsley (optional) and enjoy!