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Hearty Minestrone Soup with Bacon and Fresh Vegetables Recipe

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★★★★★

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.

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 (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

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