Description
This hearty and flavorful Minestrone Soup combines a medley of fresh vegetables, tender bacon, and small pasta in a rich tomato-based broth. Perfectly simmered to meld each ingredient’s taste, this classic Italian soup is comfort food at its best, ideal for a warming lunch or dinner, served with crusty bread for dunking.
Ingredients
Scale
Base Ingredients
- 1 tbsp olive oil
- 150g / 5oz bacon, finely chopped
- 1 onion, chopped
- 2 garlic cloves, minced
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; optional)
Liquids & Sauces
- 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
Other Ingredients
- 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
Instructions
- Heat Oil and Cook Bacon: Heat 1 tablespoon of olive oil over high heat in a very large pot. Add the finely chopped bacon and cook for about 2 minutes until it starts turning golden.
- Sauté Onion and Garlic: Add the minced garlic and chopped onion to the pot with the bacon. Cook for approximately 2 minutes until the onion becomes translucent and the bacon is light golden.
- Add Vegetables: Stir in the diced carrot, chopped celery, and chopped zucchini. Cook and stir for 1 minute to coat the vegetables in the flavorful oil and bacon.
- Add Tomatoes and Liquids: Pour in the crushed tomato, chicken stock, water, tomato paste, and Worcestershire sauce. Stir well to combine all the ingredients.
- Add Beans and Seasonings: Add the drained kidney beans along with 1 teaspoon each of salt and pepper. Stir and bring the mixture to a simmer.
- Simmer Soup: Cover the pot with a lid and reduce heat to maintain a gentle simmer. Let it cook for 20 minutes to allow the flavors to meld and soften the vegetables.
- Add Potatoes and Green Beans: After 20 minutes, add the diced potato and cut green beans to the soup. Continue simmering for another 5 minutes.
- Cook Pasta: Add the small pasta to the pot and cook for the time specified on the pasta package minus 1 1/2 minutes to ensure it remains slightly firm.
- Finish Soup: Remove the pot from the heat. Stir in the grated parmesan and baby spinach. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with extra parmesan and chopped parsley. Serve immediately with warm crusty bread for dipping.
Notes
- You can substitute passata for crushed tomatoes if preferred.
- Baby spinach can be replaced with kale or frozen spinach according to availability.
- Use low-sodium chicken stock to control the saltiness of the soup.
- Cooking pasta slightly under al dente ensures it doesn’t become mushy when the soup sits.
- Crusty bread is highly recommended for dunking to enhance the soup experience.
- Adjust the thickness by adding more or less water or stock based on your preference.
- For a vegetarian version, omit the bacon and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Minestrone Soup, Italian soup, vegetable soup, hearty soup, comfort food, pasta soup, tomato soup
