Thick Minestrone with Homemade Pancetta

Thick Minestrone with Homemade Pancetta

I made my favorite minestrone with homemade pancetta!
The sweetness from the soft pancetta fat and the sourness of the tomato is really highlighted in this delicious soup.

Ingredients: 4 servings

Homemade pancetta or store-bought bacon
2 slices
Onion (diced)
Carrot (diced)
Celery (chop stalk and leaf separately)
Maitake mushrooms
1 pack
☆Bay leaf
enough to cover
☆White wine
1 ladleful
☆Cooking sake
1/2 ladleful
☆Chicken stock cubes
★Diced and canned tomatoes (separate the tomatoes from the juice)
300-400 g
1/2 ladleful
★Japanese Worcestershire-style sauce
a small amount


1. Sauté the pancetta in a pan. Saute until golden brown; discard any excess oil. When using store-bought bacon, sauté with olive oil.
2. Transfer the cooked pancetta to a bowl. Into the empty pan, add the diced onion, carrot, and bite-sized celery stem and sauté.
3. When everything is cooked evenly, return the pancetta to the pan. Add enough water to cover the ingredients, and bring to a boil.
4. When it comes to a boil, add the celery leaves, bay leaf, and the ☆ ingredients (white wine, cooking sake, and chicken stock cubes) and bring to a boil again.
5. After bringing the mixture to a boil, add the ★ ingredients (canned diced tomatoes, ketchup, and the Japanese Worcestershire-style sauce) to simmer. Taste and season with salt, if necessary. You've finished!
6. Transfer to individual a serving dishes. Sprinkle with Parmesan cheese, black pepper, and parsley to taste. Enjoy!

Story Behind this Recipe

I made some homemade pancetta, so I used it to make my favorite minestrone soup; it's really thick, since I love tomatoes.