This Dutch Oven Minestrone is easy, simple, and delicious! It's packed with veggies, bacon bits, beans, and pasta for a comforting bowl of soup. Serve it as-is, or add crusty bread to the side so you can soak up every last drop!
This Dutch oven minestrone soup is so good that it's better than Olive Garden's version. The bacon elevates the dish and adds a ton of flavor to this easy Dutch oven minestrone. Bonus – It only takes about 20 minutes to prep this recipe!
Here are a few more soup recipes to try this week: 7 Can Taco Soup with Ranch Dressing Mix, Slow Cooker Creamy Chicken and Corn Soup, and Dutch Oven Chicken Noodle Soup.
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Why You’ll Love This Recipe
- Easy – You likely already have all the ingredients for this Dutch oven minestrone in your kitchen!
- Flavorful – Made with spices, bacon, and parmesan rind, you’ll find a delicious flavor in every bite.
- Bacon – Adding bacon to this easy minestrone soup means there’s a whole lot of flavor throughout.
- Full of veggies – Packed with beans and vegetables, this recipe is delicious, nutritious, and filling.
- Customizable – This is the best minestrone soup recipe, as you can add whichever veg, pasta, and protein you have on hand.
- Freezes well – Once cooled, this soup can be frozen and kept in the freezer for up to three months.
Ingredients & Substitutions
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Chicken broth: I like to use water, and better than bouillon concentrate for the best flavor when creating Dutch oven minestrone. As a bonus, this also makes it easier to add more because you can just mix it up as needed.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Dutch Oven Minestrone
Quick Overview
- Sauté ingredients.
- Boil.
- Add remaining ingredients.
Step by Step Instructions
Keep the bacon grease to fry the veggies for extra flavor.
Remember to remove the bay leaf and parmesan rind, as they’re only for flavoring.
Step 1: In a large dutch oven or pot, fry the diced bacon over medium low heat, until all of the fat has rendered and it is brown. Do NOT drain the grease.
Step 2: Add the onion, carrots, and celery. Sauté for 6-8 minutes. Add a drizzle of olive oil if the vegetables look dry.
Step 3: Add the garlic, Italian seasoning, red pepper, and salt. Sauté for 2 minutes or until fragrant.
Step 4: Add the chicken broth (or water and better than bouillon), diced tomatoes (with liquid), crushed tomatoes, green beans, potatoes, bay leaf, and parmesan rind. Bring to a boil. Cover and reduce the heat to medium low (the broth should still be boiling). Cook for 15-20 minutes or until the potatoes are almost fork tender.
Step 5: Stir in the pasta. Bring to a boil. Cover and reduce the heat to medium low (the broth should still be boiling). Cook the pasta according to the package instructions or until al dente. It will finish cooking in the next step.
Step 6: Stir in the beans and kale. Simmer uncovered for about 5 minutes or until the greens are wilted to your liking. Remove the bay leaf and parmesan rind.
Slow Cooker Instructions
You can make this delicious Dutch oven minestrone in the slow cooker with the following steps.
- Brown the bacon in a separate pan. Use the drippings to sauté the veggies (like the instructions above).
- Add the bacon, harder veggies (like celery/carrots/potatoes), seasoning, herbs (like fresh thyme), broth, tomatoes, and parmesan rind to the slow cooker.
- Cook on low heat for about eight hours.
- Add beans, pasta, and softer veggies (like zucchini) and cook for another 20 minutes on high.
- Add kale and cook for another few minutes until wilted.
- Remove the rind and bay leaf before serving.
Recipe Serving Suggestions
Garnish this Dutch oven minestrone with freshly grated parmesan cheese, fresh basil, and fresh Italian parsley.
I love serving this soup with homemade bread so you can soak up the yummy broth. Here are a few ideas:
Expert Tips
- Cut the vegetables into bite-sized pieces. Cutting the veggies into smaller pieces makes it easier to eat this Dutch oven minestrone. It also means the vegetables are more likely to cook evenly, so you won’t have overly mushy or crunchy pieces.
- Use whatever veggies or beans you have on hand. The best part about this dish is that you can be spontaneous with the minestrone soup ingredients. If you have veggies, you need to use up, chop them up, and toss them into the soup. This tasty soup works well with kidney beans, cannellini beans, boxed chopped tomatoes, fresh spinach, etc.
Additions & Variations
- Vegetarian: You can easily turn this into a Dutch oven minestrone (vegetarian) recipe. Simply use a vegetable broth base and skip the bacon. The remaining ingredients are already vegetarian. You'll need to pan-fry the veggies in extra virgin olive oil since you won't have bacon grease. If you want to increase the protein, add more beans to the soup.
- More protein: To make this Dutch oven minestrone more filling, add Italian sausage to increase the protein. Chicken is also a great way to boost the protein.
- Try fennel instead of celery: Fennel has a licorice-like taste that creates an even more flavorful soup. Slice it into chunks (about the size of celery pieces), then add them to the soup. You can also use the fronds for extra flavor.
- Use zucchini or squash instead of green beans: This recipe is versatile, as you can add nearly any type of vegetables/beans/protein. If you don’t like green beans, zucchini/summer squash are a great replacement.
Recipe FAQs
Yes! Dutch ovens are great for making soups and stews (like this Dutch oven minestrone). It’s a versatile cooking tool that you can use for various recipes in the oven and on the stovetop.
There are a few differences between minestrone and vegetable soup. When making vegetable soup, you're only adding veggies to the broth. Minestrone includes veggies, beans, and cooked pasta. It's a more filling dish.
Traditional minestrone soup does not have a set recipe, so it will vary based on the individual chef and what they have on hand. Typically, minestrone soup includes what’s available at the time of cooking it, so you’ll see some recipes that are vegetarian, vegan, or meat-based.
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Easy Dutch Oven Minestrone
Ingredients:
- 4-5 pieces bacon, diced
- 1 yellow onion, diced
- 2 carrots, chopped
- 2 large ribs celery, chopped
- 8-9 cloves garlic, minced
- 1 Tablespooon Italian seasoning
- ½ teaspoon red pepper flakes
- ½ teaspoon Morton kosher salt*
- 4-5 cups chicken broth*
- 1 15-ounce can diced tomatoes
- 1 15-ounce can crushed tomatoes
- 1 heaping cup chopped green beans
- 1 heaping cup 1-inch cubes red potatoes
- 1 bay leaf
- 1 parmesan rind
- ¾ cup ditalini pasta or elbow macaroni
- 1 15-ounce can great northern white beans
- 2-3 cups chopped kale or spinach
Instructions:
- In a large dutch oven or pot, fry the diced bacon over medium low heat, until all of the fat has rendered and it is brown. Do NOT drain the grease.4-5 pieces bacon, diced
- Add the onion, carrots, and celery. Sauté for 6-8 minutes. Add a drizzle of olive oil if the vegetables look dry.1 yellow onion, diced, 2 carrots, chopped, 2 large ribs celery, chopped
- Add the garlic, Italian seasoning, red pepper, and salt. Sauté for 2 minutes or until fragrant.8-9 cloves garlic, minced, 1 Tablespooon Italian seasoning, ½ teaspoon red pepper flakes, ½ teaspoon Morton kosher salt*
- Add the chicken broth (or water and better than bouillon), diced tomatoes (with liquid), crushed tomatoes, green beans, potatoes, bay leaf, and parmesan rind. Bring to a boil. Cover and reduce the heat to medium low (the broth should still be boiling). Cook for 15-20 minutes or until the potatoes are almost fork tender.4-5 cups chicken broth*, 1 15-ounce can diced tomatoes, 1 15-ounce can crushed tomatoes, 1 heaping cup chopped green beans, 1 heaping cup 1-inch cubes red potatoes, 1 bay leaf, 1 parmesan rind
- Stir in the pasta. Bring to a boil. Cover and reduce the heat to medium low (the broth should still be boiling). Cook the pasta according to the package instructions or until al dente. It will finish cooking in the next step.¾ cup ditalini pasta or elbow macaroni
- Stir in the beans and kale. Simmer uncovered for about 5 minutes or until the greens are wilted to your liking. Remove the bay leaf and parmesan rind.1 15-ounce can great northern white beans, 2-3 cups chopped kale or spinach
Notes:
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Chicken broth: I like to use water, and better than bouillon concentrate for the best flavor when creating Dutch oven minestrone. As a bonus, this also makes it easier to add more because you can just mix it up as needed.
- Cut the vegetables into bite-sized pieces. Cutting the veggies into smaller pieces makes it easier to eat this Dutch oven minestrone. It also means the vegetables are more likely to cook evenly, so you won’t have overly mushy or crunchy pieces.
- Use whatever veggies or beans you have on hand. The best part about this dish is that you can be spontaneous with the minestrone soup ingredients. If you have veggies, you need to use up, chop them up, and toss them into the soup. This tasty soup works well with kidney beans, cannellini beans, boxed chopped tomatoes, fresh spinach, etc.
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