Description
Discover how to make a delicious minestrone soup with our easy-to-follow recipe. Learn the secrets to a hearty and comforting bowl of Italian goodness!
Ingredients
- – 1 tbsp olive oil (15 ml)
- – 150 g / 5 oz beef bacon, finely chopped
- – 1 onion, chopped
- – 2 garlic cloves, minced
- – 800 g / 28 oz crushed tomato (or 700 g passata)
- – 2 cups chicken stock/broth, low sodium (480 ml)
- – 2 cups water (480 ml)
- – 3 tbsp (45 ml) tomato paste
- – 2 tsp (10 ml) Worcestershire sauce
- – 400 g / 14 oz canned kidney beans, drained
- – 1 tsp (5 ml) EACH salt and pepper
- – 1 cup (240 ml) small pasta, like ditalini, tiny shells, risoni/orzo, baby macaroni, alphabet or star pasta
- – 1/4 cup (60 ml) grated cheese
- – 1 celery rib*, chopped 1.5 cm / 1/2″ pieces
- – 1 large carrot*, peeled and diced 1.5 cm / 1/2″ pieces
- – 1 zucchini*, chopped 1.5 cm / 1/2″ pieces
- – 1 potato*, cut into 1.5 cm / 1/2″ pieces (peel if needed)
- – 100 g / 3 oz green beans*, trimmed then cut into 2 cm / 3/5″ lengths
- – 2 oz / 60 g baby spinach (or frozen spinach, kale or similar – can leave out)
- – More grated cheese
- – Chopped parsley
- – Crusty bread for dunking!
Instructions
- Warm the olive oil in a large pot over high heat.
- Add the chopped beef bacon and cook until it begins to brown, about 2 minutes, then toss in the minced garlic and chopped onion.
- Continue cooking until the onion becomes clear and the bacon is lightly golden, roughly 2 more minutes.
- Incorporate the diced carrot, celery, and zucchini, stirring for 1 minute to let the flavors blend.
- Pour in the crushed tomatoes, chicken broth, water, tomato paste, Worcestershire sauce, kidney beans, and season with salt and pepper.
- Mix everything together, bring it to a gentle simmer, cover with a lid, and adjust the heat to maintain a gentle bubbling.
- Allow it to simmer for 20 minutes, then add in the chopped potato and green beans.
- Let it simmer for another 5 minutes before adding the small pasta. Cook according to the pasta package instructions but reduce the cooking time by 1 1/2 minutes.
- Take the pot off the heat, and stir in the grated cheese and baby spinach. Taste and season with more salt and pepper if needed.
- Serve the soup with an extra sprinkle of parmesan and a dash of parsley if you like. A side of warm crusty bread makes a perfect accompaniment!
Notes
- For a vegetarian option, exclude the beef bacon and use vegetable broth in place of chicken broth for a tasty alternative.
- Add more vegetables like bell peppers, corn, or peas to enhance the nutrition and color of the soup.
- Prepare the soup up to adding the pasta in advance, then refrigerate and finish cooking when ready to serve for a fresh and hot meal.
