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Hearty Minestrone Soup with Bacon, Vegetables, and Pasta Recipe

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★★★★★

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.

Ingredients

Scale

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

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