Quick Minestrone Recipe (2024)

Perhaps this recipe is for a lighter version of minestrone, but I always like to add a Parmesan cheese rind to the simmering soup.... adds a nice depth of flavor

Cranberry is a variety of bean, often used in minestrone, pasta e fa*gioli. Sometimes called roman bean or borlotti bean.

One can cranberry? That's got to be a typo, right??

Several cloves of garlic and fresh basil add much flavor.

Spinach or Swiss Chard or Escarole work well with this recipe also

I grew up eating minestrone. It never had any kind of stock, just water, and it was always chopped celery, carrot, onion, cabbage, potatoes (or small pasta) and cranberry beans. With canned tomatoes. I still make it the same way, partly out of nostalgia, but also because I like the clean, slightly austere taste of just vegetables.This recipe is the luxury version of cucina povera.

NO GARLIC. I don't know why people think that in Italy garlic is put in everything. Minestrone doesn't have garlic anywhere in Italy.

ipp-to render, you want to use a low temp to get the pancetta to release the fat before browning too much. Once the fat is released, you add the chopped veg right to the pan with the fat and pancetta as it says in step 2. You want the fat to cook the veggies and it won't hurt the pancetta to stay in.

This was lovely. Because I’m a pork goblin, I may have doubled the amount of pancetta. I also threw in some Parmesan rinds, as others have suggested. A squeeze of lemon at the end didn’t hurt either. A great, vegetable-forward soup that doesn’t taste like sackcloth and ashes. Will make again!

Needs Parmesan or Romano cheese rind to deepen flavor. Top with spoonful of pesto.

This is delicious. I think the secret is the mirepoix and pancetta cooked long and slow which of course makes it less quick but so good. I made some other minor changes according to my own tastes. And as one of the other reviewers said, Parmesan rind certainly can't hurt. I did add grated parm on top. It is definitely something we will be eating as one of our vegetarian dinners on a regular basis. Summer will provide even more fresh ingredients.

This is one I use in the winter all the time, although I add some things. I don't know if this is the one you're looking for, but it's quite good.
https://www.epicurious.com/recipes/food/views/quick-minestrone-soup-236017

I made a few adjustments to the vegetables, but in my opinion, the sauteed pancetta made this soup - I will definitely be making this again.

Very delicious. Followed recipe and was very pleased. I wasn’t sure about taking the time for the base but so worth it. Very lite. Lovely.

This took me far longer than a n hour, but it tassted great.

Add Parmesan rind, and crusty bread goes great. Pearled farro (1/2 c max) is good too.

Delicious! I had dried red beans so brought to a boil let soaked cooked then added for the bean. Used no stock just water and hand crushed San Mariano’s, 14 ounces. Full of flavor and nutrition.

I added some of the tomato sauce from the can of tomatoes as well as some garlic. I also cooked this in my instant pot, sautéing first then once all ingredients are added cooking it all on the soup setting. It turned out so incredibly tasty! And so easy!

We don't eat pork, so i cooked the base in 1/4 cup of beef tallow. I also doubled the beans, did not put in the zucchini, added garlic to the base, and a parmesan rind to the soup. Probably the best soup I ever made. I could eat this every week.

I use butter instead of pancetta and added noodles in the last 10 minutes. It came out delicious.

Add 2 cups more of stock and Parmesan rinds for extra flavor. Kale is best. Increase pancetta to 3-4 ounces. Use whole can tomatoes and drain liquid to make stock.

4 to 5 canned whole tomatoes IS NOT 4 to 5 cans of whole tomatoes. In case you also missed that ;-)

Absolutely delicious. I did add the parm rind per comments plus that squeeze of lemon and used veggies on hand (bok choy etc) Am I right to consider this an upscale pantry soup? Loved it.

Fantastic! Combined with the summer minestrone with Basil recipe by adding some other veggies in depending on what I had on hand (turnip one time; green beans at the end with kale another) and make pasta to include in the soup but separate (freezing only the veggie part, pasta always cooked fresh). Parm on top is a must

I keep returning to this recipe. So quick and delightful.

Flavorful soup and a good way to use an abundance of veg. Next time I will probably add the stock after cooking the vegetables from the food processor and blend with a stick blender before adding the larger diced vegetables- I wasn't a fan of the texture of the tiny veg pieces in the completed soup.

Don’t forget a turnip! I never understood the earth authentic add a turnip gave to this soup the best.

This is by far the best minestrone I have cooked. It is closest to the taste and texture of my grandmother's version, which of course, is the best. The addition of the parmesano rind gives it the rich taste. And the beauty of it is that you can switch up your vegetables to what you have in your fridge. I did you authentic cannellini beans because I find they hold up really well. Plus a simple butter lettuce salad with lemon vinaigrette to accompany the soup -- the perfect comfort food.

incredible flavor & perfect way to use late summer garden tomatoes & squash. I would add the beans towards the end next time to keep their firmness. Delicious!