Description
This hearty and flavorful Minestrone Soup combines crispy bacon, fresh vegetables, tender pasta, and a rich tomato base for a comforting meal. Packed with kidney beans, carrots, zucchini, and greens, this Italian-inspired soup is perfect for cozy dinners and pairs wonderfully with crusty bread for dunking.
Ingredients
Scale
Meat and Base
- 1 tbsp olive oil
- 150g / 5oz bacon, finely chopped
Vegetables
- 1 onion, chopped
- 2 garlic cloves, minced
- 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 then cut into 2cm (3/5″) lengths
- 2oz / 60g baby spinach (or frozen spinach, kale, or similar – can leave out)
Liquids and Sauces
- 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
Beans and Pasta
- 400g / 14oz canned kidney beans, drained
- 1 cup small pasta (such as ditalini, tiny shells, risoni/orzo, baby macaroni, alphabet or star pasta)
Seasonings and Garnishes
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup grated parmesan, plus more for serving
- Chopped parsley, for garnish
- Crusty bread, for serving (optional)
Instructions
- Heat oil and bacon: Heat 1 tablespoon of olive oil over high heat in a very large pot. Add the finely chopped bacon and cook until it starts to turn golden, about 2 minutes.
- Add garlic and onion: Stir in the minced garlic and chopped onion. Cook until the onion becomes translucent and the bacon is light golden, approximately 2 minutes.
- Sauté vegetables: Add the diced carrot, chopped celery, and chopped zucchini to the pot. Stir everything for 1 minute to coat the vegetables in the flavorful base.
- Add liquids and seasonings: Pour in the crushed tomatoes, chicken stock, water, tomato paste, Worcestershire sauce, and drained kidney beans. Season with salt and pepper. Stir to combine thoroughly.
- Simmer soup: Bring the mixture to a gentle simmer, then cover with a lid and adjust the heat to maintain a gentle simmer. Let it cook for 20 minutes to develop flavors.
- Add potato and green beans: Stir in the diced potato and trimmed green beans. Continue simmering the soup uncovered for 5 minutes to cook these vegetables.
- Add pasta: Add the small pasta to the soup and cook according to the package instructions, but reduce the cooking time by 1 1/2 minutes for ideal texture.
- Finish and season: Remove the pot from heat. Stir through the grated parmesan and baby spinach until the spinach wilts. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with extra parmesan and chopped parsley. Serve with warm crusty bread for dipping, enhancing this comforting meal experience.
Notes
- The type of small pasta can vary depending on availability—choose ditalini, tiny shells, or any similar small shapes for best results.
- For a vegetarian version, omit bacon and use vegetable stock instead of chicken stock.
- The Worcestershire sauce adds umami depth but can be omitted if avoiding anchovies for dietary reasons.
- You can substitute baby spinach with kale or frozen greens based on preference or availability.
- Cooking times for pasta may vary slightly, so adjust accordingly to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Minestrone Soup, Italian Soup, Vegetable Soup, Comfort Food, Healthy Soup, Bacon Soup, Pasta Soup, Hearty Soup
