Hearty Minestrone Soup with Bacon and Fresh Vegetables Recipe

Introduction

This hearty minestrone soup is packed with fresh vegetables, tender bacon, and tender pasta, making it a comforting meal perfect for any day. Rich in flavor and easy to prepare, it’s ideal for warming up during cooler months or whenever you crave a wholesome, satisfying dish.

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 or 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 (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 (3/4″) lengths
• 2oz / 60g baby spinach (or frozen spinach, kale, or similar – can leave out)
• More parmesan (for serving)
• Chopped parsley (for serving)
• Crusty bread (for dunking)

Instructions

1. Step 1: Heat the olive oil over high heat in a very large pot.
2. Step 2: Add the finely chopped bacon and cook until it starts to turn golden, about 2 minutes. Then add the minced garlic and chopped onion.
3. Step 3: Cook until the onion is translucent and the bacon is light golden, roughly 2 more minutes.
4. Step 4: Add the diced carrot, chopped celery, and zucchini. Stir for 1 minute to coat the vegetables in the flavors.
5. Step 5: Pour in the crushed tomato, chicken stock, water, tomato paste, Worcestershire sauce, drained kidney beans, salt, and pepper.
6. Step 6: Stir everything together, bring to a simmer, then place a lid on the pot and adjust the heat so it simmers gently.
7. Step 7: Let it simmer for 20 minutes, then add the potato pieces and green beans.
8. Step 8: Simmer for another 5 minutes, then add the small pasta. Cook according to the pasta package instructions, but reduce the time by 1 1/2 minutes to keep the pasta firm.
9. Step 9: Remove the pot from the stove and stir through the grated parmesan and baby spinach. Taste and adjust seasoning with more salt and pepper if needed.
10. Step 10: Serve the soup garnished with extra parmesan and a sprinkle of chopped parsley. Warm crusty bread on the side makes a perfect accompaniment.

Tips & Variations

• Use vegetable stock instead of chicken stock to make it vegetarian (omit bacon as well).
• Swap the kidney beans for cannellini or chickpeas for variety.
• Add other seasonal vegetables like peas or corn for extra color and sweetness.
• If you prefer a smoother texture, blend part of the soup before adding the pasta.

Storage

Store the minestrone soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or stock to loosen the soup, as the pasta may absorb liquid and thicken. It can also be frozen for up to 2 months; thaw overnight in the fridge before reheating gently on the stove.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without bacon?

Yes, you can omit the bacon for a vegetarian version. Consider adding smoked paprika or a dash of liquid smoke to maintain a smoky flavor.

What type of pasta works best in minestrone?

Small shapes like ditalini, tiny shells, or orzo work best because they cook quickly and blend well with the vegetables and broth.

Hearty Minestrone Soup with Bacon and Fresh Vegetables Recipe

Print Recipe

★★★★★

4.9 from 77 reviews

A hearty and comforting Minestrone Soup packed with fresh vegetables, kidney beans, and small pasta, simmered in a flavorful tomato and chicken broth base. Topped with parmesan and spinach, this classic Italian soup is perfect for a cozy meal served with crusty bread.

• Author: Daniel
• 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 (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 inch) pieces
• 1 large carrot, peeled and diced into 1.5cm (1/2 inch) pieces
• 1 zucchini, chopped into 1.5cm (1/2 inch) pieces
• 1 potato, cut into 1.5cm (1/2 inch) pieces (peeled if needed)
• 100g / 3oz green beans, trimmed and cut into 2cm (3/5 inch) lengths
• 2oz / 60g baby spinach (or frozen spinach, kale or similar – can leave out)

Garnishes and Serving

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

Instructions

1. Heat Oil and Cook Bacon: Heat olive oil over high heat in a very large pot. Add the finely chopped bacon and cook until it starts to turn golden, approximately 2 minutes.
2. Add Garlic and Onion: Add minced garlic and chopped onion to the pot with the bacon. Cook together until the onion becomes translucent and the bacon light golden, about 2 minutes.
3. Add Vegetables for Flavor: Stir in diced carrot, chopped celery, and chopped zucchini. Cook for 1 minute to coat the vegetables in the flavors from the pot.
4. Add Liquids and Seasonings: Pour in crushed tomato, chicken stock, water, tomato paste, Worcestershire sauce, and drained kidney beans. Season with salt and pepper.
5. Simmer Soup: Stir the mixture, bring it to a simmer, then place a lid on the pot and adjust the heat to maintain a gentle simmer.
6. Cook Vegetables: Let the soup simmer gently for 20 minutes to allow the flavors to meld and the vegetables to soften.
7. Add Potatoes and Green Beans: Add the cut potato pieces and green beans to the pot and simmer for an additional 5 minutes.
8. Add Pasta and Cook: Add the small pasta to the soup and cook according to the pasta package instructions minus 1 and a half minutes, to ensure the pasta remains slightly firm.
9. Finish with Parmesan and Spinach: Remove the pot from the stove. Stir in grated parmesan and baby spinach. Taste and adjust seasoning with salt and pepper as needed.
10. Serve: Serve the soup garnished with extra parmesan and a sprinkle of chopped parsley. Offer warm crusty bread on the side for dunking.

Notes

• You can substitute frozen spinach or kale if fresh baby spinach is unavailable.
• Adjust the pasta cooking time carefully to avoid overcooking and turning the soup mushy.
• Using low sodium chicken stock helps control the saltiness, allowing you to season to taste at the end.
• Add extra vegetables like peas or corn for variations.
• This soup tastes even better the next day as the flavors meld.

Keywords: minestrone soup, Italian soup, vegetable soup, kidney beans soup, easy soup recipe, hearty soup