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Basic Minestrone

  • Total Time: 45 minutes


Units Scale
  • 6 cups chicken and/or beef stock (3 cups each)
  • 1 cup diced bacon
  • 2 cups diced carrots
  • 2 cups diced onion
  • 2 cups squash (good choices are: acorn, butternut, and zucchini), peeled, seeded and chopped into roughly 1/2 inch pieces
  • 1 clove grated or crushed garlic
  • 15oz can crushed tomatoes – undrained
  • 16oz can of Cannellini beans, drained
  • 16oz can of Kidney beans, drained
  • 1/2 cup chopped parsley
  • salt and pepper
  • 1 pound small elbow macaroni, uncooked
  • 1 Tablespoon olive oil
  • Parmigiano cheese for serving


  1. Cook macaroni in boiling salted water. When it is cooked tender; yet not soft, drain, rinse in cold water to stop the cooking process and set aside.
  2. Sauté bacon in the pan until tender. Remove bacon and set aside.
  3. Drizzle olive oil into bacon drippings. Heat the pan on medium heat; add onions, garlic, and carrots.
  4. Sauté until vegetables are fork tender (be careful to not overcook).
  5. Stir in tomatoes, broth, and macaroni and simmer until heated through.


  • This soup freezes well, but if you are going to freeze it, do not add the macaroni until re-heating for eating.
  • Author: Dori Fritzinger
  • Prep Time: 45 min

Keywords: minestrone, basic minestrone, soup