real italian minestrone soup

★★★★★ 4
a recipe by
Terri Slotterback
Lester, PA

My aunt got this recipe from an Italian chef in Center City Philly way back in the 50s. My family loves it. I think it's very easy and especially delicious with a loaf of crusty Italian bread and butter.

Blue Ribbon Recipe

Savory and satisfying, this minestrone soup is the perfect bowl to sit down with after a hectic day. Super hearty, it can be served as a main dish with some crusty Italian bread. Caramelizing the onions with pork deepens the flavor of the soup by adding a little sweetness. Filled with carrots, celery, cabbage, chickpeas, and other goodies, we love the different textures in this minestrone soup. Broken spaghetti soaks up the flavor of the soup. Adding a sprinkling of fresh Parmesan at the end is a must.

— The Test Kitchen @kitchencrew
★★★★★ 4
serves 6 - 8
prep time 25 Min
cook time 45 Min
method Stove Top

Ingredients For real italian minestrone soup

  • 1/4 lb.
    salt pork diced
  • 2 md
    onions, diced
  • 1 clove
    garlic minced (I use more, it's optional)
  • 1/2 c
    sliced celery
  • 1/2 c
    sliced carrots
  • 1 c
    chopped cabbage
  • 1/4 c
    chopped parsley
  • 1 qt
    chicken broth (fresh or canned)
  • 1 1/2 c
    canned chickpeas, drained
  • 1 c
    canned kidney beans, drained and rinsed
  • 1 can
    diced tomatoes (16 oz)
  • 1/2 tsp
  • 1/4 tsp
  • 1 c
    chopped escarole or 1/4 c chopped frozen spinach
  • 1/2 c
    broken spaghetti
  • salt & pepper, to taste
  • 1 c
    grated Parmesan cheese

How To Make real italian minestrone soup

  • Caramelizing salt pork and onions.
    Brown salt pork and onions in a large pot on medium-low heat until they have a nice caramelized color.
  • Garlic, celery, carrots, cabbage, and parsley added to the pot.
    Add garlic, celery, carrots, cabbage, and parsley. Saute in the pot with the onions for 3-5 minutes.
  • Adding chicken broth to the pot.
    Add 4 cups of chicken broth.
  • Tomatoes, beans, cabbage, and spices added to the pot.
    Add the remaining ingredients except the last five.
  • Boiling the soup.
    Bring to a boil. Cover and simmer for 30 minutes.
  • Spaghetti and escarole added to the pot.
    Add escarole (or chopped spinach) and spaghetti. Season with salt and pepper. Cover and simmer for 10 minutes.
  • Ready to sprinkle Parmesan cheese over the minestrone soup.
    Serve and sprinkle the cheese on top of each serving. Top it off with fresh crusty Italian bread and butter. You can double or triple this recipe according to your needs.