Best 2 Chef Johns Minestrone Soup Recipes

Indulge in the hearty goodness of Chef John's Minestrone Soup, a classic Italian dish bursting with flavors and wholesome ingredients. This delectable soup is a symphony of fresh vegetables, tender beans, and succulent pasta, simmered in a rich, flavorful broth. As you savor each spoonful, you'll be greeted by a chorus of textures and tastes that come together in perfect harmony.

This comprehensive article features not just one, but three variations of Chef John's Minestrone Soup, each with its unique charm and culinary flair. The Traditional Minestrone Soup stays true to the classic recipe, showcasing the essence of this beloved Italian dish. The Vegetarian Minestrone Soup is a delightful meatless option, bursting with an array of colorful vegetables and hearty beans. And for those seeking a quick and convenient meal, the Instant Pot Minestrone Soup offers a modern twist, using a pressure cooker to create a flavorful soup in a fraction of the time.

With its versatility and ease of preparation, Chef John's Minestrone Soup is a perfect choice for any occasion. Whether you're hosting a cozy dinner party, preparing a comforting meal for your family, or simply craving a warm and satisfying soup, this recipe collection has you covered.

So, gather your ingredients, fire up your stove or pressure cooker, and embark on a culinary journey that will leave you craving more. From the first spoonful to the last, Chef John's Minestrone Soup is a celebration of taste and nourishment that will surely become a staple in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CHEF JOHN'S KINDA, SORTA MINESTRONE SOUP

Chef John's Kinda, Sorta Minestrone Soup image

The original recipe comes from Chef John on Foodwishes.com. The original recipe uses fresh shelled cranberry beans. We can't find them, so we subbed the dry cannellini beans. It also used a 15 oz. can of drained garbanzo beans. We have a general preference for starting from dry. The original also uses ditalini pasta. We can't find in in whole wheat, so we've subbed the whole wheat macaroni. We also added the chicken, it adds more protein and deepens the flavor. This has become a staple in our meal rotation. It also freezes quite well. And as you can see, the recipe is flexible, we like the cabbage, but other veggies could be substituted or added. Add some good bread and you've got a great meal.

Provided by OliveLover

Categories European

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 21

Ingredients

1 1/2 cups dried cannellini beans
1 1/2 cups dried garbanzo beans
2 tablespoons light olive oil (save the really good stuff for the end)
3 ounces pancetta, chopped
1 large chicken breast, chopped
1 medium onion, 8 oz, diced
1 cup celery, diced
4 garlic cloves, minced
4 cups chicken broth
1 (28 ounce) plum tomatoes, crushed fine
2 cups water, plus more as needed
1 teaspoon red pepper flakes (to taste)
2 cups cabbage, chopped (to taste)
2 teaspoons salt
1 teaspoon italian seasoning
2/3 cup whole wheat macaroni
1 bunch swiss chard, chopped
1/4 cup extra virgin olive oil, for drizzling
salt and black pepper, to taste
1/4 cup parmigiano-reggiano cheese, finely grated
1/4 cup fresh flat-leaf Italian parsley, chopped

Steps:

Place cannellini beans in pressure cooker and cook at pressure for 12-15 minutes.
Place garbanzo in pressure cooker and cook at pressure for 12-15 minutes.
While beans are cooking, heat 2 tablespoons olive oil in a large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2-3 minutes. Add chicken; stir until cooked. Stir in onions and celery; cook until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.
Pour in chicken broth, water, and plum tomatoes into the pancetta, chicken and onion mixture. Bring to a simmer. Stir in cannellini beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.
Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and pepper to taste.
Stir in macaroni, and increase heat to medium-high and simmer until tender, about 20 minutes.
Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsely.

Nutrition Facts : Calories 635.6, Fat 21.7, SaturatedFat 3.8, Cholesterol 17.9, Sodium 1537.9, Carbohydrate 79.9, Fiber 25.3, Sugar 13.1, Protein 35.2

CHEF JOHN'S MINESTRONE SOUP

Chef John's Minestrone Soup image

This is the type of dish I never make the same way twice, but I hope you give this amazing minestrone recipe a try soon, but only once.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Time 1h45m

Yield 6

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil
3 ounces chopped pancetta
1 onion, diced
1 cup diced celery
4 cloves garlic, minced
4 cups chicken broth
2 cups water, plus more as needed
1 (28 ounce) can plum tomatoes, crushed fine
1 cup cranberry beans, shelled
2 cups chopped cabbage, or more to taste
1 (15 ounce) can garbanzo beans, drained
1 teaspoon red pepper flakes, or to taste
1 teaspoon Italian seasoning
2 teaspoons salt
1 bunch Swiss chard, chopped
⅔ cup ditalini pasta
salt and ground black pepper
¼ cup extra virgin olive oil, for drizzling
¼ cup finely grated Parmigiano-Reggiano cheese
¼ cup chopped fresh Italian flat-leaf parsley

Steps:

Heat 2 tablespoons olive oil in large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2 to 3 minutes. Stir in onions and celery; cook and stir until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.
Pour chicken broth, water, and plum tomatoes into the pancetta and onion mixture. Bring to a simmer.
Stir cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until cranberry beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.
Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and black pepper to taste.
Stir in pasta and increase heat to medium-high and simmer until pasta is tender, about 15 minutes. Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsley.

Nutrition Facts : Calories 483.6 calories, Carbohydrate 53.9 g, Cholesterol 15.8 mg, Fat 23 g, Fiber 14.4 g, Protein 17.9 g, SaturatedFat 4.9 g, Sodium 2019.6 mg, Sugar 7.5 g

Tips:

Use fresh, seasonal vegetables. This will give your soup the best flavor and nutrients.
Don't be afraid to experiment with different vegetables. Minestrone is a great way to use up whatever vegetables you have on hand.
Use a good quality broth. This will make a big difference in the flavor of your soup.
Season your soup to taste. Add salt, pepper, and other herbs and spices as desired.
Serve your soup with a crusty bread or a side salad. This will make a complete and satisfying meal.

Conclusion:

Minestrone is a delicious and versatile soup that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a hearty and healthy meal, give minestrone a try!