• Panz's Minestrone

    1 vote
    My family enjoys this soup year-round but mainly during the late fall and winter. I simmer my dish for about two hours. You might choose to simmer for a shorter or longer period. My motto is "You can never cook with too much garlic." I'm a squeezer to maximize the garlic flavor. I add spices by "feel", meaning without measuring. Measuring spices is not in my DNA because my Mom, Great Nanna, Nanna, and Great Aunt "spiced by feel" too. I specify what I think the spice measurements are in the "Ingredients" section, but I probably use more. So, spice to your taste.


    • 1/2 half-pound of pancetta (Italian bacon) - diced
    • 8 to 10 cloves of garlic - crushed and rough chopped or squeezed
    • 1 to 2 cups of chopped onion
    • 2 carrots - chopped
    • 1 fennel bulb - chopped
    • 2 stalks of celery- chopped
    • 2 cups of russet potatoes - cubed
    • 4 cups of zucchini - cubed or sliced
    • 1/4 pound of green beans - 1/2 inch portions
    • Kale or baby leaf spinach (bagged/if Kale, two bunches rough chopped)
    • 1 can of cannellini (great northern beans) - drained
    • 28 oz of stewed tomatoes (use scissors to dice while in can)
    • 6 cups of chicken stock - low or sodium free/fat free
    • 3 tsp of onion powder
    • 2 tsp of cumin
    • 2 T of Italian seasoning
    • 1 to 2 tsp of red pepper flakes


    1. -Place dutch oven (mine is six quarts) on burner and add a couple of laps of olive oil and all of the red pepper flakes.
    2. -Turn burner on to medium to medium high
    3. -add pancetta and saute till golden brown
    4. -add garlic and saute for a minute or two
    5. -add veggies, except kale/spinach, and add half of the amount of each spice except the Italian seasoning. Saute for 10 minutes. Stir frequently
    6. -add and stir in diced stewed tomatoes, cannellini beans, kale/spinach, then saute for another couple of minutes
    7. -add the chicken stock, stir
    8. -add the remaining amounts of spices and all of the Italian seasoning.
    9. -Bring to a slow boil then reduce to a simmer for 1.5 to 2 hours. I lid the dutch oven except for the last 25 minutes or so.

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