I am definitely on a soup kick!  But what’s not to love about soup, especially this time of year.  It’s warm and comforting, plus after lots of indulging over the holidays, it’s makes for a nice light dinner.  Serve it with a salad and some warm bread and you have a wonderfully healthy meal!

This Minestrone is really healthy because it is loaded with veggies and only has a small amount of meat.  Just a little pancetta to add some extra flavor (If you don’t have any pancetta on hand, you could also use bacon).  I also used a mixture of chicken and beef stock.  The beef stock adds more depth to the flavor.  This recipe turns out a  HUGE pot of delicious soup, plenty for dinner plus leftovers for lunch (and we all know that soup only gets better the next day)!


  • 4 oz pancetta, chopped
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 4 ribs celery, chopped
  • 1 green pepper, chopped
  • 2 cups green cabbage, shredded
  • 4 cloves garlic, finely chopped
  • 1 tsp Italian seasoning
  • 4 Roma tomatoes, seeded and chopped
  • 2 quarts chicken stock
  • 1 quart beef stock
  • salt
  • pepper
  • 1 – 11 oz can cannellini beans
  • 1 cup ditalini, cooked according to package directions
  • Parmesan cheese

Heat olive oil in a large soup pot over medium heat, add pancetta and saute for about 10 minutes.

Add onions, carrots, celery, peppers, cabbage and garlic.  Add Italian seasoning and a little salt and pepper.  Saute for about 10 minutes, until onions are translucent and veggies are starting to soften.

Add tomatoes, beef and chicken stock.  Season with a little more salt and pepper to taste.  Bring to a boil, reduce heat and simmer for 25-30 minutes, until vegetables are tender.

Add cannellini beans and ditalini.  Adjust seasoning if necessary.

Ladle into soup bowls and garnish with parmesan cheese.


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