Description
Minestrone soup is a hearty and versatile Italian classic, perfect for combining fresh vegetables, pasta, and flavorful broth into one comforting dish. Packed with nutrients, this adaptable recipe is ideal for family dinners, meal prep, or a cozy evening at home.
Ingredients
Main Ingredients:
- 1 tbsp olive oil
- 150 g / 5 oz bacon, finely chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 800 g / 28 oz crushed tomatoes
- 2 cups chicken stock or broth (low sodium)
- 2 cups water
- 3 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 400 g / 14 oz canned kidney beans, drained
- 1 tsp salt
- 1 tsp pepper
- 1 cup small pasta
- 1/4 cup grated parmesan
Vegetables:
- 1 celery rib, chopped
- 1 large carrot, diced
- 1 zucchini, chopped
- 1 potato, diced
- 100 g / 3 oz green beans, trimmed
- 60 g / 2 oz baby spinach
For Serving:
- Extra parmesan (to taste)
- Chopped parsley (optional)
- Crusty bread (optional)
Instructions
Sauté the Aromatics
- Heat olive oil in a large pot over high heat.
- Add finely chopped bacon and cook until golden, about 2 minutes.
- Stir in garlic and onion, cooking until the onion becomes translucent.
2. Add Core Vegetables
- Add carrot, celery, and zucchini to the pot. Stir for about 1 minute to coat the vegetables in bacon and garlic flavors.
3. Build the Base
- Pour in crushed tomatoes, chicken stock, water, tomato paste, Worcestershire sauce, and kidney beans.
- Season with salt and pepper, stirring to combine all ingredients.
4. Simmer
- Bring the soup to a gentle simmer. Cover the pot and cook for 20 minutes, allowing flavors to meld.
5. Add Hearty Vegetables
- Add diced potato and trimmed green beans. Simmer for another 5 minutes.
6. Cook the Pasta
- Stir in the pasta and cook according to package instructions minus 1 1/2 minutes, ensuring it remains slightly firm.
7. Finish with Spinach and Parmesan
- Remove the pot from heat and stir in grated parmesan and baby spinach. The residual heat will wilt the spinach perfectly.
8. Serve and Enjoy
- Ladle the soup into bowls, garnish with extra parmesan and chopped parsley, and pair with warm crusty bread.
Notes
- Use fresh, seasonal vegetables for the best flavor and texture.
- Swap zucchini for squash or add cabbage for variety.
- To freeze, store the soup without pasta and add fresh pasta when reheating.
- For a vegetarian version, omit bacon and use vegetable stock.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian