Dinner

Hearty Minestrone Soup with Bacon and Fresh Vegetables Recipe

Name: Hearty Minestrone Soup with Bacon and Fresh Vegetables Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 150g / 5oz bacon, finely chopped; 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 and cut into 2cm / 3/5″ lengths; 2oz / 60g baby spinach (or frozen spinach, kale, or similar; optional); 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 pepper; 1 cup small pasta (such as ditalini, tiny shells, risoni/orzo, baby macaroni, alphabet, or star pasta); 1/4 cup grated parmesan; More parmesan for garnish; Chopped parsley for garnish; Crusty bread for dunking

ByIsabella Vance February 12, 2026February 12, 2026

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Introduction

Minestrone soup is a hearty and comforting Italian classic packed with fresh vegetables, beans, and pasta in a savory tomato broth. This easy-to-make recipe combines simple ingredients for a satisfying meal perfect any day of the week.

A bowl of thick vegetable soup with a reddish-orange broth filled with small pasta rings, kidney beans, green beans, diced orange carrots, celery pieces, and leafy greens. On top, there is a sprinkle of grated white cheese and a few green herb leaves. The bowl is made of gray pottery and sits on a soft gray cloth with frayed edges. In the foreground, there are torn pieces of crusty bread with a golden-brown crust and soft inside. A silver spoon rests on the edge of the bowl, and another bowl with the same soup is blurred in the background on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 pepper
1 cup small pasta (such as 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 – optional)
More parmesan, for garnish
Chopped parsley, for garnish
Crusty bread, for serving

Instructions

Step 1: Heat olive oil over high heat in a very large pot.
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.
Step 3: Cook until the onion becomes translucent and the bacon is lightly golden, around 2 more minutes.
Step 4: Add the diced carrot, chopped celery, and chopped zucchini. Stir for 1 minute to coat the vegetables in the flavorful mixture.
Step 5: Pour in the crushed tomato, chicken stock, water, tomato paste, Worcestershire sauce, drained kidney beans, salt, and pepper. Stir to combine.
Step 6: Bring the soup to a simmer, then cover with a lid and reduce the heat to maintain a gentle simmer.
Step 7: Let the soup simmer for 20 minutes, then add the potato pieces and green beans.
Step 8: After 5 minutes, add the pasta. Cook for the time indicated on the pasta package minus 1 1/2 minutes to keep it slightly firm.
Step 9: Remove the pot from the stove. Stir in the grated parmesan and baby spinach. Taste and adjust seasoning with additional salt and pepper if needed.
Step 10: Serve the soup hot, garnished with extra parmesan and a sprinkle of chopped parsley. Warm crusty bread on the side makes a perfect accompaniment.

Tips & Variations

Use vegetable broth and omit bacon for a vegetarian version.
Try different small pasta shapes like orzo or ditalini for varied texture.
Swap baby spinach with kale or chard for a slightly different flavor.
Adding a pinch of red pepper flakes can give the soup a subtle spicy kick.

Storage

Store leftover minestrone soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until hot. If the soup thickens during storage, add a splash of water or broth to loosen it.

How to Serve

A close-up view of a large white pot filled with hot vegetable soup, showing a rich red tomato broth with small pasta tubes, kidney beans, chopped orange carrots, green spinach leaves, and other diced vegetables mixed throughout. The soup is topped with a light sprinkle of finely grated white cheese and small green herb leaves scattered on top. A wooden spoon sticks into the soup resting against the side of the pot. The pot sits on a white marbled surface with a gray cloth partially visible below and two pieces of torn bread placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze minestrone soup?

Yes, minestrone freezes well. Place cooled soup in airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.

What can I substitute if I don’t have Worcestershire sauce?

If you don’t have Worcestershire sauce, you can use soy sauce or a little balsamic vinegar to add a similar depth of flavor to the soup.

Isabella Vance