Hearty Minestrone Soup with Bacon and Vegetables Recipe

Introduction

This hearty Minestrone Soup is a comforting blend of fresh vegetables, tender bacon, and small pasta, simmered in a rich tomato broth. Perfect for cooler days, it’s packed with flavor and easy to customize with your favorite ingredients.

Ingredients

• 1 tbsp olive oil
• 150g / 5oz bacon, finely chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 800g / 28oz crushed tomato (or 700g passata)
• 2 cups chicken stock/broth, low sodium
• 2 cups water
• 3 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 400g / 14oz canned kidney beans, drained
• 1 tsp salt
• 1 tsp pepper
• 1 cup small pasta (like ditalini, tiny shells, risoni/orzo, baby macaroni, alphabet or star pasta)
• 1/4 cup parmesan, grated
• 1 celery rib, chopped into 1.5cm (1/2″) pieces
• 1 large carrot, peeled and diced into 1.5cm (1/2″) pieces
• 1 zucchini, chopped into 1.5cm (1/2″) pieces
• 1 potato, cut into 1.5cm (1/2″) pieces (peeled if needed)
• 100g / 3oz green beans, trimmed and cut into 2cm (3/5″) lengths
• 2oz / 60g baby spinach (or frozen spinach, kale, or similar – can leave out)
• More parmesan for serving
• Chopped parsley for garnish
• Crusty bread for dunking

Instructions

1. Step 1: Heat olive oil over high heat in a very large pot.
2. Step 2: Add bacon and cook until it starts to turn golden, about 2 minutes. Then add garlic and onion.
3. Step 3: Cook until the onion is translucent and bacon is light golden, about 2 more minutes.
4. Step 4: Add carrot, celery, and zucchini. Stir for 1 minute to coat the vegetables in the flavors.
5. Step 5: Add crushed tomato, chicken stock, water, tomato paste, Worcestershire sauce, kidney beans, salt, and pepper.
6. Step 6: Stir everything together, bring to a simmer, then cover with a lid and reduce heat to maintain a gentle simmer.
7. Step 7: Simmer for 20 minutes. Then add the potato and green beans.
8. Step 8: Simmer for another 5 minutes, then add the pasta. Cook for the time indicated on the pasta package minus 1½ minutes.
9. Step 9: Remove the pot from heat. Stir in parmesan and baby spinach. Taste and adjust seasoning with salt and pepper if needed.
10. Step 10: Serve hot, garnished with extra parmesan and a sprinkle of parsley. Warm crusty bread on the side makes a perfect accompaniment.

Tips & Variations

• Use any small pasta you have on hand; it’s best to choose something that holds broth well, like ditalini or orzo.
• For a vegetarian version, omit the bacon and use vegetable broth instead of chicken stock.
• Add other seasonal vegetables such as peas or corn for extra color and flavor.
• If you prefer a thicker soup, mash a few of the beans or potatoes before adding the pasta.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the soup if it has thickened. It also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating gently on the stove.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can be used. Add them at the same stage you would fresh vegetables, but keep an eye on cooking times as frozen veggies may soften more quickly.

What can I substitute for Worcestershire sauce?

If you don’t have Worcestershire sauce, a splash of soy sauce or a teaspoon of balsamic vinegar can add a similar depth of flavor to the soup.

Hearty Minestrone Soup with Bacon and Vegetables Recipe

Print Recipe

★★★★★

4.6 from 139 reviews

This classic Minestrone Soup is a hearty, comforting blend of vegetables, beans, pasta, and flavorful broth, enriched with bacon and Parmesan cheese. Perfect for a wholesome lunch or dinner, it combines fresh produce and pantry staples into a warm, filling soup that pairs wonderfully with crusty bread for dunking.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp olive oil
• 150g (5oz) bacon, finely chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 800g (28oz) crushed tomato or 700g passata
• 2 cups low sodium chicken stock/broth
• 2 cups water
• 3 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 400g (14oz) canned kidney beans, drained
• 1 tsp salt
• 1 tsp pepper
• 1 cup small pasta (such as ditalini, tiny shells, risoni/orzo, baby macaroni, alphabet or star pasta)
• 1/4 cup Parmesan, grated

Vegetables

• 1 celery rib, chopped into 1.5cm (1/2″) pieces
• 1 large carrot, peeled and diced into 1.5cm (1/2″) pieces
• 1 zucchini, chopped into 1.5cm (1/2″) pieces
• 1 potato, cut into 1.5cm (1/2″) pieces (peeled if needed)
• 100g (3oz) green beans, trimmed and cut into 2cm (3/5″) lengths
• 2oz (60g) baby spinach (or frozen spinach, kale or similar; can be omitted)

To Serve

• More Parmesan for garnish
• Chopped parsley for garnish
• Crusty bread for dunking

Instructions

1. Heat the oil and cook bacon: Heat 1 tablespoon of olive oil over high heat in a very large pot. Add the finely chopped bacon and cook for about 2 minutes until it starts turning golden.
2. Add garlic and onion: Add the minced garlic and chopped onion to the pot. Cook everything together for about 2 minutes until the onion becomes translucent and the bacon is light golden.
3. Add vegetables and stir: Add diced carrot, chopped celery, and chopped zucchini to the pot. Stir for 1 minute to coat the vegetables in the flavors.
4. Add liquids and seasonings: Pour in crushed tomato, chicken stock, water, tomato paste, Worcestershire sauce, drained kidney beans, salt, and pepper. Stir well to combine.
5. Simmer the soup: Bring the mixture to a simmer, cover with a lid, and adjust the heat to maintain a gentle simmer. Let it cook for 20 minutes to develop the flavors.
6. Add potatoes and green beans: After 20 minutes, add the cubed potato and trimmed green beans to the pot. Continue to simmer for another 5 minutes.
7. Add pasta and cook: Add your choice of small pasta to the soup and cook for the time specified on the pasta packet minus 1.5 minutes to keep it slightly firm.
8. Finish with cheese and greens: Remove the pot from the heat. Stir through grated Parmesan and baby spinach until the spinach wilts. Taste and adjust salt and pepper as needed.
9. Serve: Ladle the soup into bowls and garnish with extra Parmesan and a sprinkle of chopped parsley. Serve with warm crusty bread on the side for dipping.

Notes

• Use low sodium chicken stock to better control the salt level in the soup.
• The type of pasta can vary; choose small shapes that hold well in soup for best results.
• Baby spinach can be replaced with kale or frozen spinach if preferred.
• Adjust cooking time of pasta carefully to avoid overcooking and mushy texture.
• For a vegetarian version, omit bacon and use vegetable stock instead of chicken stock.
• Crusty bread is highly recommended for an authentic and satisfying experience.

Keywords: Minestrone Soup, Italian Soup, Vegetable Soup, Hearty Soup, Bacon, Kidneys Beans, Pasta Soup, Comfort Food