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 (peel if needed)

100g / 3oz green beans, trimmed and cut into 2cm (3/5″) lengths

2oz / 60g baby spinach (or frozen spinach, kale, or similar – optional)

More parmesan, for serving

Chopped parsley, for garnish

Crusty bread, for dunking

Instructions

Step 1: Heat olive oil over high heat in a very large pot.

Step 2: Add the chopped bacon and cook until it starts to turn golden, about 2 minutes. Then add the minced garlic and chopped onion.

Step 3: Cook until the onion is translucent and the bacon is a light golden color, approximately 2 more minutes.

Step 4: Add the diced carrot, chopped celery, and zucchini. Stir for 1 minute to coat the vegetables in flavor.

Step 5: Pour in the crushed tomatoes, chicken stock, water, tomato paste, Worcestershire sauce, drained kidney beans, salt, and pepper.

Step 6: Stir everything together, bring to a simmer, then place a lid on the pot and reduce heat so it simmers gently.

Step 7: Let it simmer for 20 minutes. Then add the potato pieces and green beans.

Step 8: Continue simmering for 5 minutes, then add the pasta. Cook according to the pasta package instructions minus 1 1/2 minutes.

Step 9: Remove the pot from heat. Stir in the grated parmesan and baby spinach. Taste and adjust seasoning with salt and pepper as needed.

Step 10: Serve the soup garnished with extra parmesan and a sprinkle of chopped parsley. Warm crusty bread on the side is a perfect accompaniment.

Tips & Variations

Use vegetable stock instead of chicken broth for a vegetarian version; omit bacon and add smoked paprika for a smoky flavor.

Try different small pasta shapes such as orzo or tiny shells for a fun variation.

Add a handful of kale or other leafy greens if you want more nutrients and texture.

For a thicker soup, mash some of the beans before adding to the pot.

FAQs

Can I make this soup ahead of time?

Yes, minestrone soup often tastes even better the next day as the flavors meld. Prepare it fully, cool it, then store in the fridge and reheat before serving.

Can I freeze minestrone soup?

Yes, it freezes well. Cool the soup completely, then freeze in portioned airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove. Fresh pasta added during cooking may soften when reheated; you may prefer to add pasta fresh when reheating.