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(Gluten Free) Minestrone Soup with Pancetta

15 minutes prep, 30 minutes cook time. 

Course Soup
Cuisine Italian
Keyword easy dinner recipe, gluten-free recipe, winter recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 servings
Author Linda Spiker


  • 4 strips thickly sliced pancetta, cooked and chopped (can sub bacon if desired)
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 yellow onion, peeled and diced
  • 10-12 green beans, trimmed and cut into 1/2" pieces
  • 2 curly kale leaves, (stalks removed) chopped
  • 1 28oz can diced fire roasted tomatoes (Muir Glen Tomatoes come in BPA free cans)
  • 1 14.5oz. can crushed tomatoes (Organic Eden offers crushed tomatoes in glass jars)
  • 6 cups chicken broth
  • 1 small zucchini, diced
  • 1 1/2 cups your choice of macaroni pasta (see my gluten free suggestion in post above)
  • 1 15 oz. can navy beans
  • 1/8 tsp cayenne pepper, or more if you like more of a kick
  • Freshly ground pepper 
  • 1 T herbs de Provence
  • 3 cloves garlic, peeled and minced  
  • Sea Salt to taste


  1. Place Pancetta in large stock pot and cook on medium heat till done.
  2. Remove from pan and set on paper towels to cool, then chop.
  3. Add carrots, onions, celery and green beans to pot with pancetta fat. (If needed add a tablespoon of olive oil)
  4. Saute for 10 minutes, stirring frequently.
  5. Add zucchini, kale and chopped pancetta, sauté for a few more minutes stirring often.
  6. Add broth, tomatoes, garlic and spices, bring to a boil. Once soup is boiling lower heat to a simmer and add pasta (if you are going to freeze this soup for later use leave pasta out and cooked pasta to thawed soup).

  7. Cook until pasta is al dente (usually 6-9 minutes). Add navy beans and cayenne pepper, stir and sea salt to taste, serve.