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(Gluten Free) Minestrone Soup with Pancetta

Fresh, veggie centric Minestrone in 45 minutes!

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
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 small yellow onion, peeled and diced
  • 1/2 cup green beans, trimmed and cut into 1/2" pieces
  • 1 28oz can diced fire roasted tomatoes, (Muir Glen Tomatoes come in BPA free cans)
  • 1 14.5oz. can crushed tomatoes
  • 6 cups chicken broth
  • 1 small zucchini, diced
  • 1 1/2 cups your choice of macaroni or penne pasta (see my gluten free suggestion in post above)
  • 1 15 oz. can navy beans (can sub with peas if desired)
  • 1/8 teaspoon cayenne pepper, or more if you like more of a kick
  • Freshly ground pepper 
  • 1 Tablespoon 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, 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.