Description
This hearty Minestrone Soup recipe features a rich blend of fresh vegetables, tender pasta, and savory bacon simmered in a flavorful tomato-based broth. Packed with kidney beans, carrots, zucchini, celery, and spinach, it makes a comforting and nutritious meal perfect for any season. Served with grated parmesan and crusty bread, this soup satisfies both the heart and appetite with its balanced flavors and wholesome ingredients.
Ingredients
Scale
Base and Aromatics
- 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 – can be omitted)
Liquids and Tomato Base
- 800g / 28oz crushed tomato (or 700g passata)
- 2 cups low sodium chicken stock/broth
- 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, plus more for serving
- Chopped parsley for garnish
- Crusty bread for serving
Instructions
- Heat the Oil and Bacon: Heat olive oil over high heat in a very large pot. Add the finely chopped bacon and cook, stirring, until it begins to turn golden, about 2 minutes.
- Sauté Aromatics: Add the minced garlic and chopped onion to the pot. Continue cooking, stirring frequently, until the onion becomes translucent and the bacon is light golden, approximately 2 minutes more.
- Add Base Vegetables: Stir in the diced carrot, chopped celery, and zucchini. Cook for 1 minute to coat the vegetables in the flavorful mixture.
- Add Tomato and Liquids: Pour in the crushed tomatoes, chicken stock, water, tomato paste, Worcestershire sauce, and kidney beans. Season with salt and pepper. Stir to combine thoroughly.
- Simmer the Soup: Bring the soup to a gentle simmer and then cover with a lid. Adjust the heat to maintain a gentle simmer and cook for 20 minutes, allowing the flavors to meld.
- Add Root Vegetables: Add the cubed potato and green beans to the pot. Continue simmering for 5 minutes to soften the new additions.
- Cook the Pasta: Stir in the small pasta, cooking it according to the package instructions but reduce the time by 1 1/2 minutes to keep the pasta al dente within the soup.
- Finish the Soup: Remove the pot from heat. Immediately stir in the grated parmesan and baby spinach until the spinach wilts and the cheese is melted. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with extra parmesan and chopped parsley if desired. Serve piping hot accompanied by warm crusty bread, perfect for dipping.
Notes
- You can substitute the bacon for pancetta or omit it for a vegetarian version though the recipe would then no longer fit as vegetarian according to traditional definitions due to chicken stock.
- If you prefer a vegetarian version, use vegetable broth instead of chicken stock and omit bacon.
- Adjust the pasta shape to whatever small shapes you prefer or have on hand.
- Worcestershire sauce adds a unique depth but can be omitted or substituted with soy sauce for a slightly different flavor.
- Leftover soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.
- Be mindful not to overcook the pasta to avoid mushy texture; timing is key.
