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Hearty Minestrone Soup with Bacon and Vegetables Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/hearty-minestrone-soup-with-bacon-and-vegetables-recipe/