Minestrone Soup is the kind of dish that adds excitement to life—packed with an assortment of vegetables, potatoes, beans, and pasta, all swimming in a rich, savory tomato broth. After enjoying a bowl of this hearty soup, no one ever leaves the table feeling unsatisfied!
INGREDIENTS
- 1 tbsp olive oil
- 150g / 5oz bacon, finely chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 800g / 28oz crushed tomatoes (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 (such as ditalini, tiny shells, risoni/orzo, baby macaroni, alphabet, or star pasta)
- 1/4 cup grated parmesan
Minestrone Vegetables (Note 1):
- 1 celery rib, chopped into 1.5 cm / 1/2″ pieces
- 1 large carrot, peeled and diced into 1.5 cm / 1/2″ pieces
- 1 zucchini, chopped into 1.5 cm / 1/2″ pieces
- 1 potato, cut into 1.5 cm / 1/2″ pieces (peel if needed)
- 100g / 3oz green beans, trimmed and cut into 2 cm / 3/5″ lengths
- 60g / 2oz baby spinach (or frozen spinach, kale, or similar; can leave out)
Optional for Serving:
- Additional parmesan
- Chopped parsley
- Crusty bread for dunking
INSTRUCTIONS
- Heat the Oil: In a large pot, heat the olive oil over high heat.
- Cook Bacon: Add the chopped bacon and cook until it begins to turn golden, about 2 minutes. Then, add the minced garlic and chopped onion. Cook until the onion is translucent and the bacon is lightly golden, approximately another 2 minutes.
- Add Vegetables: Stir in the carrot, celery, and zucchini. Cook for about 1 minute to coat them in flavor.
- Combine Ingredients: Add the crushed tomatoes, chicken stock, water, tomato paste, Worcestershire sauce, kidney beans, salt, and pepper. Stir well to combine.
- Simmer: Bring the mixture to a simmer, then cover the pot and reduce the heat to maintain a gentle simmer. Let it simmer for 20 minutes.
- Add Potato and Green Beans: After 20 minutes, add the diced potato and green beans. Simmer for an additional 5 minutes.
- Cook Pasta: Add the small pasta and cook according to the package instructions, but reduce the cooking time by 1 1/2 minutes.
- Finish: Remove the pot from the heat and 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 a sprinkle of parsley, if desired. Serve warm with crusty bread on the side for dunking!
RECIPE NOTES
- Vegetable Options: Feel free to use any suitable vegetables you have on hand. Just be mindful of their cooking times.
- Vegetarian Option: To make this vegetarian, skip the bacon and use vegetable stock. Enhance the broth’s flavor by:
- Increasing the parmesan to 3/4 cup (75g).
- Adding 2 tsp of vegetable stock powder (like Vegeta) instead of salt, then add additional salt to taste.
- For a meat-free umami boost, use 3 finely chopped anchovies or 2 tsp anchovy paste, added halfway through cooking the onion.
- Storage: If using small pasta and cooking it for 1 1/2 minutes less than the package directions, the soup will store well for 3 to 4 days. The pasta will absorb liquid, making it thicker (stew-like). You can add a bit of water to thin it out, but be cautious not to dilute the flavor too much. Consider it a soup on day one and a minestrone stew on subsequent days!
- Freezing: This soup freezes well. Cool it down before freezing, then thaw and reheat using your preferred method.
NUTRITION INFORMATION (PER SERVING – SERVES 5)
- Calories: 394 kcal
- Carbohydrates: 46g
- Protein: 23g
- Fat: 14g
- Saturated Fat: 4g
- Cholesterol: 33mg
- Sodium: 1373mg
- Potassium: 911mg
- Fiber: 8g
- Sugar: 7g
- Vitamin A: 3617 IU
- Vitamin C: 19mg
- Calcium: 144mg
- Iron: 4mg
Enjoy your hearty minestrone soup!
