Minestrone Soup Pancetta Collard Greens

Minestrone Soup Pancetta

Minestrone soup is a classic Italian dish renowned for its hearty flavours and nutritious ingredients. This version adds a delicious twist with the addition of crispy pancetta and nutritious collard greens, giving the soup an extra depth of flavour and texture. Perfect for a cosy night in or as a comforting meal any time of the year.

Minestrone Soup Pancetta Collard Greens

Recipe by Subhajit KharaCourse: Food u0026amp; Recipes
Prep time


Cooking time



Needful Ingredients for this recipe:

  • 100g pancetta, diced

  • 2 tablespoons olive oil

  • 1 large onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 3 cloves garlic, minced

  • 1 can (400g) diced tomatoes

  • 1 can (400g) cannellini beans, drained and rinsed

  • 1 medium potato, peeled and diced

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1 teaspoon dried thyme

  • 1 bay leaf

  • 1 liter vegetable broth

  • Salt and pepper to taste

  • 1 bunch collard greens, stems removed and leaves chopped

  • Grated Parmesan cheese, for serving (optional)

  • Crusty bread, for serving


  • Cook Pancetta: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta from the pot and set aside, leaving the rendered fat in the pot.
  • Sauté Aromatics: Add the remaining tablespoon of olive oil to the pot if needed. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  • Add Tomatoes and Beans: Stir in the diced tomatoes (with their juices) and cannellini beans. Cook for a few minutes, allowing the flavours to meld together.
  • Add Potatoes and Herbs: Add the diced potato, dried oregano, dried basil, dried thyme, and bay leaf to the pot. Pour in the vegetable broth and bring the soup to a simmer. Season with salt and pepper to taste. Let the soup simmer for about 20-25 minutes, or until the potatoes are tender.
  • Add Collard Greens: Once the potatoes are tender, stir in the chopped collard greens. Cook for an additional 5-7 minutes until the collard greens are wilted and tender.
  • Serve: Remove the bay leaf from the soup. Ladle the minestrone into bowls and top each serving with the crispy pancetta. Serve hot with grated Parmesan cheese on top, if desired, and crusty bread on the side for dipping.
  • Enjoy: Dive into this comforting bowl of minestrone soup, filled with savoury pancetta, nutritious collard greens, and aromatic herbs. Buon appetito!