Minestrone with Peas & Pancetta

How to make a Minestrone with Peas and Pancetta.

Ingredients: Serves 4

  • 1 3/4 cups conchigliette (small shells)
  • 2 ounces pancetta, cut into small dice
  • 1 small piece of rind from Parmigiano cheese, plus 1 cup freshly grated Parmigiano cheese
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1/2 teaspoon minced fresh thyme
  • Freshly ground black pepper
  • 6-7 cups chicken broth
  • 1 cup fresh peas
  • Kosher salt (optional)


  1. Warm the butter and olive oil in a Dutch oven over medium heat.
  2. Once the butter is melted, add the onion and pancetta.
  3. Stir and cook for 5 minutes.
  4. Sprinkle in the thyme and some pepper, and continue to cook for another 5 minutes, stirring occasionally.
  5. Pour in the 6 cups of the broth, toss in the Parmigiano rind, and raise heat to medium-high.
  6. Bring the broth to a boil, and then stir in the pasta and peas.
  7. Cook until the pasta is al dente.
  8. Add more broth if the soup is thicker than you would like.
  9. Remove the soup from the heat and stir in 1/2 cup of the Parmigiano.
  10. Season to taste with salt and pepper.
  11. Ladle the soup into bowls and top with the remaining cheese.
  12. Serve and enjoy!
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