Minestrone Soup
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
45 mins
-
Servings
5 - 6 people
-
Calories
394 kcal
-
Course
Main Course, Soup
-
Cuisine
Italian, American, Italian-American Fussion
Minestrone Soup
Description
Minestrone Soup starts by sautéing bacon, garlic, and onions to build a flavorful base. Chopped vegetables including carrot, celery, zucchini, potato, green beans, and optionally spinach are simmered with crushed tomatoes, chicken stock, tomato paste, Worcestershire sauce, and kidney beans. The soup is gently simmered to meld flavors and soften the vegetables without overcooking.
The addition of small pasta shapes near the end ensures they cook through yet retain some firmness. Stirring in grated parmesan and baby spinach adds creaminess and freshness before serving. The combination of smoky bacon, savory broth, and tender veggies creates a balanced, textured soup.
This soup can be served with extra parmesan, chopped parsley, and crusty bread for dipping. The recipe allows ingredient substitutions, including omitting bacon for a vegetarian version and adjusting vegetables according to availability or preference. Cooked pasta reduces swelling by shortening cooking time.
Leftovers develop a thicker consistency over days and freeze well. Adding a bit of water can re-loosen the soup when reheating. Flavor can be boosted using vegetable stock powder or anchovy paste for umami in the vegetarian version.
Ingredients
- 1 tbsp olive oil
- 150g / 5oz Bacon , finely chopped
- 1 onion , chopped
- 2 garlic minced, cloves
- 800g/ 28oz crushed tomato (or 700g passata)
- 2 cups chicken stock low sodium, or broth
- 2 cups water
- 3 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 400g/ 14oz Kidney Beans drained, canned
- 1 tsp salt
- 1 tsp black pepper
- 1 cup pasta like ditalini, tiny shells, risoni/orzo, baby macaroni, alphabet or star pasta, small
- 1/4 cup parmesan , grated
Minestrone Vegetables (Note 1):
- 1 celery chopped 1.5cm / 1/2" pieces, rib
- 1 carrot peeled and diced 1.5cm / 1/2" pieces, large
- 1 zucchini chopped 1.5cm / 1/2" pieces
- 1 potato cut into 1.5cm / 1/2" pieces (peel if needed
- 100g / 3oz green beans trimmed then cut into 2cm / 3/5" lengths
- 2oz/ 60g baby spinach (or frozen spinach, kale or similar - can leave out)
For serving - optional:
- Parmesan Cheese more
- parsley chopped
- bread crusty; for dunking
Instructions
- Heat oil over high heat in a very large pot.
- Add bacon, cook until starting to turn golden (~2 min) then add garlic and onion.
- Cook until onion is translucent and bacon is light golden ~ 2minutes.
- Add carrot, celery and zucchini. Stir for 1 minute to coat in flavour.
- Add crushed tomato, chicken stock, water, tomato paste, Worcestershire sauce, kidney beans, salt and pepper.
- Stir, bring to simmer, then place lid on and adjust heat so it's simmering gently.
- Simmer 20 minutes, then add potato and beans.
- Simmer 5 minutes, then add pasta. Cook for time per pasta packet MINUS 1 1/2 minutes.
- Remove from stove, stir through parmesan and baby spinach. Taste and adjust for salt and pepper.
- Serve, garnished with extra parmesan and a sprinkle of parsley if desired. Warm crusty bread on the side would certainly be the cherry on top!
Notes
- Use a variety of vegetables suitable for soup, adding them according to their cooking times.
- To make vegetarian, omit bacon and use vegetable stock, enhancing flavor with anchovy paste or vegetable stock powder.
- Cook pasta slightly less than package directions to maintain texture; leftovers thicken over days but can be thinned with water.
- The soup freezes well and reheats easily.
- Produces about five large servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6 people
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394cal | 20% |
| Carbohydrates | 46g | 15% |
| Protein | 23g | 46% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 33mg | 11% |
| Sodium | 1373mg | 57% |
| Potassium | 911mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 3617IU | 72% |
| Vitamin C | 19mg | 21% |
| Calcium | 144mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
