Ingredients

1 tbsp olive oil

150g / 5oz bacon, finely chopped

1 onion, chopped

2 garlic cloves, minced

800g / 28oz crushed tomato (or 700g passata)

2 cups chicken stock or broth, low sodium

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 parmesan, grated

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 leave out)

More parmesan for serving

Chopped parsley for garnish

Crusty bread for dunking

Instructions

Step 1: Heat olive oil over high heat in a very large pot.

Step 2: Add the chopped bacon and cook until it starts to turn golden, about 2 minutes. Then add minced garlic and chopped onion.

Step 3: Cook until the onion becomes translucent and the bacon is light golden, approximately 2 more minutes.

Step 4: Stir in the diced carrot, chopped celery, and zucchini. Cook for 1 minute, coating the vegetables in the flavors.

Step 5: Add crushed tomato, chicken stock, water, tomato paste, Worcestershire sauce, drained kidney beans, salt, and pepper. Stir well.

Step 6: Bring the mixture to a simmer, then cover with a lid and reduce heat to maintain a gentle simmer.

Step 7: Simmer for 20 minutes, then add the potato pieces and green beans.

Step 8: After 5 minutes, add the small pasta. Cook according to the pasta package instructions, but reduce the cooking time by 1 1/2 minutes for a perfect texture.

Step 9: Remove the pot from heat, and stir in the grated parmesan and baby spinach. Taste and adjust seasoning with more salt and pepper if needed.

Step 10: Serve the soup hot, garnished with extra parmesan and a sprinkle of chopped parsley. Warm crusty bread on the side is highly recommended for dipping.

Tips & Variations

For a vegetarian version, omit the bacon and use vegetable stock instead of chicken stock.

Try adding other seasonal vegetables like peas or corn for extra sweetness.

If you prefer a thicker soup, use less water or simmer longer uncovered to reduce.

Use gluten-free pasta if you want a gluten-free option.

Frozen spinach works well and is convenient when fresh isn’t available.

FAQs

Can I make minestrone soup ahead of time?

Yes, minestrone often tastes even better the next day as the flavors meld. Just store it in the refrigerator and reheat before serving.

What type of pasta is best for minestrone?

Small shaped pasta like ditalini, tiny shells, or orzo work best as they cook quickly and mix well with the soup’s texture.

Dinner

Hearty Minestrone Soup with Bacon and Fresh Vegetables Recipe

Introduction