Ina Garten Minestrone Soup Recipe

This hearty, comforting Ina Garten Minestrone Soup is made with butternut squash, cannellini beans, and pancetta and ready in 60 minutes. The broth transforms into something incredibly rich when you stir in a dollop of fresh pesto right at the end. I love making this large batch on Sundays for wholesome lunches all week.

Why This Classic Works

When I first made this, I almost skipped adding the pesto and wine to the broth. That was a mistake, as those two ingredients provide the necessary acidity and depth.

The combination of butternut squash and pancetta balances sweet and savory notes beautifully. Letting the soup simmer slowly ensures the vegetables get tender without turning to mush.

Ina Garten Minestrone Soup Ingredients

• 2 tablespoons olive oil
• 4 ounces pancetta, diced
• 1 1/2 cups chopped yellow onions
• 2 cups diced carrots (about 2 carrots)
• 2 cups diced celery (about 3 stalks)
• 2 1/2 cups peeled and diced butternut squash
• 1 tablespoon minced garlic
• 1 (28-ounce) can diced tomatoes
• 6 to 8 cups chicken stock
• 1/2 cup dry white wine
• 1 (15-ounce) can cannellini beans, rinsed
• 1/2 cup small pasta (like tubetti)
• 10 ounces fresh baby spinach
• 1/2 cup store-bought pesto
• 1/2 cup grated Parmesan cheese

How To Make Ina Garten Minestrone Soup

1. Crisp the Pancetta: Heat olive oil in a large pot over medium heat, then cook the pancetta for 6 to 8 minutes until lightly browned.
2. Sweat the Vegetables: Add the onions, carrots, celery, and butternut squash, sautéing for 10 minutes until they soften slightly.
3. Add Aromatics and Liquids: Stir in the garlic, tomatoes, chicken stock, and white wine, then bring the mixture to a gentle boil.
4. Simmer the Soup: Lower the heat, cover, and let the soup simmer for 20 minutes to meld the flavors.
5. Cook the Pasta: Add the beans and pasta, simmering for another 8 to 10 minutes until the pasta is tender.
6. Finish with Greens: Turn off the heat and fold in the spinach, pesto, and Parmesan until the greens wilt.

Recipe Tips

• Cut vegetables uniformly: Dicing the root vegetables and squash to the same size ensures they all finish cooking at the same time.
• Monitor the pasta: Adding the pasta near the end prevents it from becoming too soft or absorbing all your broth.
• Use high-quality stock: Since the broth is the foundation of this dish, choose a rich, low-sodium chicken stock for the best flavor.

What To Serve With Minestrone Soup

A rustic, crusty loaf of sourdough bread is perfect for soaking up the pesto-infused broth. You can also pair this with a crisp Caesar salad to contrast the warm, heavy soup.

How To Store

Store leftover soup in an airtight container in the fridge for up to 4 days. If you plan to freeze it for longer storage, cook and store the pasta separately so it does not get mushy when thawed.

FAQs

Can I make this vegetarian?

Yes, you can omit the pancetta and swap the chicken stock for a robust vegetable broth.

What if I do not have butternut squash?

Sweet potatoes or diced Yukon gold potatoes make excellent and hearty substitutes in this recipe.

Can I use a different type of green?

Chopped kale or Swiss chard work beautifully. They just might need a few extra minutes to soften compared to baby spinach.

Why did my soup get so thick overnight?

The pasta continues to absorb broth as it sits in the fridge. Simply stir in a splash of water or stock when reheating to thin it out.

Nutrition

• Calories: 380 kcal
• Total Fat: 16 g
• Saturated Fat: 4 g
• Cholesterol: 20 mg
• Sodium: 850 mg
• Total Carbohydrate: 42 g
• Protein: 15 g

Try More Recipes:

• Ina Garten Charlie Bird’s Farro Salad Recipe
• Ina Garten Stuffed Mushrooms Recipe
• Ina Garten Vodka Sauce Recipe
• Ina Garten Pulled Pork Recipe

Ina Garten Minestrone Soup

Recipe by Imen Dridi

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

This hearty, comforting Ina Garten Minestrone Soup features butternut squash, pancetta, and white beans. Ready in just 60 minutes, this vibrant dish finishes with a swirl of fresh pesto. It is a fantastic option for easy meal prep or relaxed weekend dinners.

Ingredients

• 2 tablespoons olive oil

• 4 ounces pancetta, diced

• 1 1/2 cups chopped yellow onions

• 2 cups diced carrots (about 2 carrots)

• 2 cups diced celery (about 3 stalks)

• 2 1/2 cups peeled and diced butternut squash

• 1 tablespoon minced garlic

• 1 (28-ounce) can diced tomatoes

• 6 to 8 cups chicken stock

• 1/2 cup dry white wine

• 1 (15-ounce) can cannellini beans, rinsed

• 1/2 cup small pasta (like tubetti)

• 10 ounces fresh baby spinach

• 1/2 cup store-bought pesto

• 1/2 cup grated Parmesan cheese

Directions

• 1. Crisp the Pancetta: Heat olive oil in a large pot over medium heat, then cook the pancetta for 6 to 8 minutes until lightly browned.
• 2. Sweat the Vegetables: Add the onions, carrots, celery, and butternut squash, sautéing for 10 minutes until they soften slightly.
• 3. Add Aromatics and Liquids: Stir in the garlic, tomatoes, chicken stock, and white wine, then bring the mixture to a gentle boil.
• 4. Simmer the Soup: Lower the heat, cover, and let the soup simmer for 20 minutes to meld the flavors.
• 5. Cook the Pasta: Add the beans and pasta, simmering for another 8 to 10 minutes until the pasta is tender.
• 6. Finish with Greens: Turn off the heat and fold in the spinach, pesto, and Parmesan until the greens wilt.