Minestrone Soup
A hearty and comforting Italian vegetable soup that's perfect for chilly days and easy to customize based on available ingredients.
Ingredients
For the Soup Base
- 1 tbsp olive oil
- 150 g bacon, finely chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 800 g crushed tomato (or 700g passata)
- 2 cups chicken stock/broth, low sodium
- 2 cups water
- 3 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 400 g canned kidney beans, drained
- 1 tsp salt
- 1 tsp pepper
Vegetable Ingredients
- 1 cup small pasta (like ditalini, tiny shells, risoni/orzo, baby macaroni, alphabet or star pasta)
- 1/4 cup parmesan, grated
- 1 rib celery, chopped 1.5cm / 1/2" pieces
- 1 large carrot, peeled and diced 1.5cm / 1/2" pieces
- 1 zucchini, chopped 1.5cm / 1/2" pieces
- 1 potato, cut into 1.5cm / 1/2" pieces (peel if needed)
- 100 g green beans, trimmed then cut into 2cm / 3/5" lengths
- 60 g baby spinach (or frozen spinach, kale or similar – can leave out)
Instructions
Preparation
- Heat the olive oil over high heat in a very large pot.
- Add the bacon and cook until it starts turning golden (~2 minutes). Then, add the garlic and onion.
- Cook until the onion is translucent and the bacon is light golden, about 2 minutes.
- Add the carrot, celery, and zucchini. Stir for 1 minute to coat in flavor.
- Add the crushed tomato, chicken stock, water, tomato paste, Worcestershire sauce, kidney beans, salt, and pepper.
- Stir, bring to a simmer, then place the lid on and adjust the heat to simmer gently.
- Let it simmer for 20 minutes, then add the potato and green beans.
- After 5 minutes, add the pasta. Cook according to the package instructions, minus 1.5 minutes.
- Remove from the stove, stir in the parmesan and baby spinach. Taste and adjust the salt and pepper.
Serving
- Serve the minestrone soup hot, garnished with extra grated parmesan and chopped parsley. A slice of warm, crusty bread on the side will make it even more satisfying.
Notes
You can make it vegetarian by omitting the bacon and using vegetable broth. Use any combination of vegetables you enjoy or have on hand. Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 3 months.