Minestrone alla Napoletana Recipe – Zuppa Napoletana

  • by Nonna Box December 31, 2018
  • |
  • Last Updated on January 23, 2020
Minestrone alla napoletana recipe

If you are looking for a soup recipe different than the most traditional Italian minestrone, then this recipe is right for you.

Minestrone alla napoletana recipe

Minestrone alla Napoletana

A very healthy soup made with fresh vegetables perfect for the winter.
5 from 2 votes
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Course: Soup
Cuisine: Italian
Keyword: minestrone, zuppa
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 434kcal
Author: Nonna Box


  • 1 yellow bell pepper
  • 75 g pancetta
  • ½ onion
  • ½ carrot
  • ½ garlic clove
  • 3 large tomatoes peeled, seeded and chopped
  • 2 potatoes diced
  • 2 extra virgin olive oil generous spoons
  • 2 tbsp Italian parsley chopped
  • 100 g shelled broad beans
  • 2 zucchini courgettes sliced
  • 100 g shelled peas
  • ¼ cabbage coarsely shredded
  • 1 escarole head cut into strips
  • 2 aubergines diced
  • 2 liter water
  • 100 g cannolicchi pasta
  • 1 tbsp fresh basil chopped
  • Sea salt and freshly ground black pepper to taste

To Serve


  • Place the pepperoni under a pre-heated grill and cook, turning frequently until the skin is charred and blistered, then place in a plastic bag and tie the top – as soon as it is cool enough to handle, peel off the skin, halve and seed the pepper and dice the flesh.
  • Finely chop the pancetta with the onion, carrot and garlic, heat the oil and add the pancetta mixture to cook over a low heat or a few minutes until lightly browned.
  • Now add the tomatoes and cook for 10 minutes before pouring in 2 litres of water and seasoning with salt and pepper – bring to the boil, add the potatoes and beans and simmer this for an hour.
  • Add the zucchini (courgettes), peas, cabbage, escarole, aubergines and the pepperoni and simmer for another 30 minutes.
  • Now add the pasta and cook for about 10 minutes until just al dente, check and correct the seasoning, pour into a soup tureen, sprinkle with basil and serve with plenty of provolone, crusty bread and little excellent olive oil for those that would like a little swirl.


remember that the pasta will continue to cook while you check the seasoning and put the soup into the tureen – by the time it gets to the table it will be perfect.


Calories: 434kcal | Carbohydrates: 73g | Protein: 18g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 222mg | Potassium: 2257mg | Fiber: 21g | Sugar: 18g | Vitamin A: 5230IU | Vitamin C: 144.3mg | Calcium: 214mg | Iron: 7.4mg
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