Hearty Minestrone Soup with Bacon, Vegetables, and Pasta Recipe

Introduction

This hearty minestrone soup is packed with fresh vegetables, savory bacon, and tender pasta, making it a comforting meal for any day. It’s a flavorful, nutritious dish that’s perfect served with crusty bread for dunking. Easy to prepare and deeply satisfying, it’s sure to become a family favorite.

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 black 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 (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)
• More parmesan, for serving
• Chopped parsley, for garnish
• Crusty bread, for dunking

Instructions

1. Step 1: Heat the olive oil in a very large pot over high heat.
2. Step 2: Add the chopped bacon and cook until it starts to turn golden, about 2 minutes. Then add the garlic and onion.
3. Step 3: Cook until the onion is translucent and the bacon is light golden, about 2 more minutes.
4. Step 4: Add the carrot, celery, and zucchini. Stir for 1 minute to coat the vegetables in flavor.
5. Step 5: Pour in the crushed tomato, chicken stock, water, tomato paste, Worcestershire sauce, kidney beans, salt, and pepper. Stir well.
6. Step 6: Bring the mixture to a simmer, then cover with a lid and reduce the heat to maintain a gentle simmer.
7. Step 7: Let it simmer for 20 minutes, then add the potato and green beans.
8. Step 8: After 5 minutes, add the pasta. Cook for the time recommended on the pasta packet minus 1½ minutes.
9. Step 9: Remove the soup from the heat and stir in the grated parmesan and baby spinach. Taste and adjust seasoning with salt and pepper as needed.
10. Step 10: Serve the soup garnished with extra parmesan and a sprinkle of chopped parsley. Offer warm crusty bread on the side for dipping.

Tips & Variations

• For a vegetarian version, omit the bacon and use vegetable stock instead of chicken stock.
• Try adding different vegetables such as peas or corn for extra sweetness.
• If you prefer a thicker soup, use less water or let it simmer longer uncovered to reduce.
• Use gluten-free pasta if needed to make this recipe gluten-free.
• Frozen spinach works well if fresh baby spinach is not available.

Storage

Store any leftover minestrone soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally. You may need to add a splash of water or stock if the soup has thickened. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

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. The soup will still be flavorful thanks to the combination of vegetables, tomato, and seasoning.

What types of pasta work best in minestrone?

Small shaped pasta like ditalini, tiny shells, or orzo work best because they cook quickly and blend well with the soup’s texture. Avoid large pasta shapes as they may not cook evenly in the soup.

Hearty Minestrone Soup with Bacon, Vegetables, and Pasta Recipe

Print Recipe

★★★★★

4.9 from 143 reviews

A hearty and comforting Minestrone Soup packed with vegetables, bacon, kidney beans, and pasta, simmered in a flavorful tomato and chicken broth base. Perfect for a nutritious and warming meal served with crusty bread.

• Author: Ella
• 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

Base Ingredients

• 1 tbsp olive oil
• 150g / 5oz bacon, finely chopped
• 1 onion, chopped
• 2 garlic cloves, minced

Broth and Sauce

• 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

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 leave out)

Other

• 400g / 14oz canned kidney beans, drained
• 1 cup small pasta (ditalini, tiny shells, risoni/orzo, baby macaroni, alphabet, or star pasta)
• 1 tsp salt
• 1 tsp black pepper
• 1/4 cup parmesan, grated
• More parmesan (for garnish)
• Chopped parsley (for garnish)
• Crusty bread (for serving)

Instructions

1. Heat the 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, about 2 minutes.
2. Add onion and garlic: Add minced garlic and chopped onion to the pot. Cook for about 2 minutes until the onion is translucent and the bacon is light golden.
3. Add vegetables: Stir in diced carrot, chopped celery, and chopped zucchini. Cook for 1 minute to coat the vegetables in the flavors.
4. Add liquids and seasoning: 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 soup to a simmer. Cover with a lid and adjust the heat so it simmers gently. Let it simmer for 20 minutes.
6. Add potato and green beans: Add the diced potato and trimmed green beans to the pot. Continue simmering for 5 minutes.
7. Cook the pasta: Add the small pasta to the pot. Cook according to the pasta package instructions minus 1½ minutes to avoid overcooking.
8. Finish the soup: Remove the pot from the stove. Stir in grated parmesan and baby spinach until the spinach wilts. Taste the soup and adjust salt and pepper as needed.
9. Serve: Ladle the soup into bowls and garnish with extra parmesan and chopped parsley. Serve with warm crusty bread on the side for dunking.

Notes

• You can substitute baby spinach with kale or frozen spinach if desired.
• Adjust pasta cooking time carefully to avoid mushy noodles.
• Use low sodium chicken stock to control the saltiness.
• Adding Worcestershire sauce gives depth to the broth, but it can be omitted for a milder taste.
• Feel free to add other vegetables you like, such as peas or bell peppers.
• For vegetarian version, omit bacon and use vegetable stock instead of chicken stock.

Keywords: Minestrone, Vegetable Soup, Italian Soup, Hearty Soup, Bacon Soup, Pasta Soup, Comfort Food