Winter Minestrone - Giada De Laurentiis

"Recipe courtesy Giada De Laurentiis, Everyday Italian. I can't wait to make this one! (minus the pork)"
photo by Joe M. photo by Joe M.
photo by Joe M.
Ready In:




  • Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
  • Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.).
  • Ladle the soup into bowls and serve.

Questions & Replies

Got a question? Share it with the community!


  1. Good hearty soup, very filling, great for fall or winter weather. Make sure to use low sodium beef stock as it can get a little salty with the pancetta.
    • Review photo by Joe M.
  2. I found this recipe last winter and made it twice. I thought it was absolutely delicious. Had not used swiss chard before and it was really good. I plan to make this again at least twice when the weather gets colder. Froze well too.
  3. I love this simple & delicious recipe. I have been making it for years. I buy 4 oz packages of pancetta from trader Joes & keep them in the freezer. The only addition I make is double the broth & add a can of DelMonte Italian flat green beans. Delish!
  4. goes with melba toast?
  5. I'm a huge Giada fan and this recipe does not disappoint. I made this wonderful recipe for a family get-together and it got huge raves. I did change a few things, I omitted the pancetta, swiss chard, parsley and swapped the beef broth with veggie broth. I did stir in a few handfuls of baby spinach at the end. I loved this spin on minestrone and will definitely make it again. Thank you for posting, Queen!


  1. My house smells wonderful from this simmering soup. The best part is that the soup tastes just as divine as it smells. I omitted the celery (didn't have any on hand) and subbed spinach for the swiss chard. Everything combines so well to make a hearty and filling soup. It is absolutely worthy of repeating.



Find More Recipes