Winter Minestrone Soup

Winter Minestrone Soup

6 oz Pancetta, chopped (you can substitute bacon here)
1/3 c. Olive Oil (we cut this down to about 2 Tbsp)
3 Red Onions, Chopped
4 Celery Stalks, Chopped
2 Large Carrots, Chopped
6 Cloves Garlic, Chopped
1 Bunch of Chard (stalks) Chopped
1 tsp. Salt
3/4 tsp. Pepper
3 oz. Tomato Paste
1 Lg. Can Diced Tomatoes
3 Quarts (12 Cups) Hot Water
5 Cups Escarole, Chopped (Just increase the amount of Spinach if you can't find Escarole)
3 Cups Spinach, Chopped
5 Cups Cabbage, Chopped
1 Can Cannellini Beans (can substitute kidney beans or white beans)
1 Can Kidney Beans
2 Cups (1/2 Box) Ditalini (We use whole wheat penne pasta)


  1. In a huge soup pan, heat olive oil over medium heat.
  2. Add Pancetta, onions, celery, carrots, garlic, and chard stalks
  3. Add Salt and Pepper
  4. Simmer over low-medium heat for 45 minutes
  5. Meanwhile: Boil pasta (separate pan)
  6. After Pancetta mix has simmered for 45 minutes, add 3 Quarts (12 Cups) Hot Water
  7. Add tomato paste and tomatoes
  8. Add greens and beans
  9. Add cooked and drained pasta
  10. Simmer for 20 minutes
  11. Optional: Grate Parmesan cheese over the dish when serving
This makes a LOT of soup (about 30 cups).

I put this recipe into my calorie counter and here is the nutrition information per CUP (according to and with our modifications):

Calories: 110, Total Fat: 3.5g, Saturated fat 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.7g, Trans: 0g, Cholesterol: 5.2mg, Sodium: 306.9 mg, Potassium: 368.5mg, Total Carbs: 15.8, Dietary Fiber: 4.7g, Sugars: 2.6g, Protein: 4.7g, Vitamin A 19.9% , Vitamin C 16.4%, Calcium: 4.1%, Iron: 6.8% (based on a 2,000 calorie diet). 

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