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Minestrone Soup

Minestrone Soup

Warm Up This Fall with This Delicious Soup


  • 1 yellow or white onion, diced

  • 2-3 carrots, peeled and diced

  • 2-3 celery stalks, peeled and diced

  • 2 cloves garlic, minced

  • 1/2 tsp. salt

  • 1/2 tsp. black pepper

  • 2 zucchini, diced

  • 1 (14oz) can of diced tomatoes

  • 1 jar of Botticelli Traditional Pasta Sauce

  • 2 cups beef broth
  • 1 parmesan rind
  • 3/4 cup of small pasta, such as orzo or ditalini
  • 1 (10oz) bag of spinach
  • Grated Parmesan cheese and chopped parsley to garnish, optional


Heat olive oil in a Dutch oven or large pot over medium-high heat. Once hot, turn the heat to medium, add the pancetta, and cook until browned.

Next, add the onion, carrots, celery, zucchini, and garlic to the pot and cook for about 5 minutes.

Add in the salt and black pepper, a can of diced tomatoes, a jar of Botticelli Traditional Pasta Sauce, beef broth, and Parmesan rind.

Stir to combine and bring to a slight boil. Turn the heat down to low, cover, and simmer for 45 minutes.

Add in the pasta and spinach and cook for 10-15 minutes.

Turn off the heat. Taste and season with more salt if necessary.

Top with grated Parmesan cheese and chopped parsley. Serve with crunchy bread. 



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