Bacon Minestrone Soup, a hearty dish made with simple ingredients and minimum effort. It's a quick and easy recipe that can be enjoyed by the whole family, and it's a perfect weekday dinner when time is short.
This classic Italian soup is full of goodness and so soothing. And a great way of clearing up the fridge, anything goes in, so not to worry if you don't have a certain ingredient, it will still be delicious, that's for sure.
As with everything I cook, I believe there is no right or wrong, and there is not such a thing as an original recipe - the best food is the one you make with lots of love. So this dish might not be authentic, but it's delicious and nutritious, and perfect for any season.
The addition of bacon was a great choice - it brings so much flavour! The main ingredients I used are: pasta (use any shape you have around), carrots, potatoes, celery stalks, kidney beans (or any other beans you like), plus stock and chopped tomatoes. As with seasoning, since there are so many delicious ingredients, we can keep it nice and light.
Step-by-step photos and instructions
This soup really is simplicity at its best - and I can promise you, everyone will absolutely love it!
- add the bacon lardons to a pot, and fry until golden brown
- remove from the pot, add the butter and allow it to melt
- in goes the chopped onion - sautee until it begins to soften, then add the garlic and chopped tomatoes
- leave to cook for 2-3 minutes so it can bubble up, then add the chopped potatoes, carrots, celery stalk, pasta, cooked bacon, and beans
- pour over the stock, and leave to cook with a lid on until the veggies are tender
- add the Italian mixed herbs, salt and pepper, plus spinach - or replace it with parsley
- give it a good stir, and remove from the heat
Soups are ever so versatile, this recipe can be tweaked to your own liking, anything goes. Root vegetables are particularly nice, so swede, turnip, parsnips can be some good additions too.
With greens, things are easy, I used frozen spinach because that's what I had around, but kale, cavolo nero or a combo of them also works.
I love bacon, and I think it's so good here, but feel free to add ham, any leftover meat too - chicken, beef, anything goes. Or even meatballs, they would work so well here - my Healthy Romanian Meatball Soup with Rice is pretty similar consistency wise with this minestrone soup, and the rice can be swapped for pasta too. Do give them a go!
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Bacon Minestrone Soup
- 1 cup bacon lardons
- 1 onion
- 2 cloves of garlic
- 1 tin chopped tomatoes (400 g, 13 oz)
- 1 cup pasta
- 2 potatoes
- 1 carrot
- 1 celery stalk
- 1 cup kidney beans
- 3 cups chicken stock/broth
- 1 teaspoon mixed Italian herbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup frozen spinach
- 1 knob of butter
- In a large pot, add the bacon lardons and fry until golden brown.
- Remove from the heat, and set aside.
- In the same pot, melt the butter, and add the peeled and chopped onion - fry until it begins to soften, then add the peeled and chopped garlic and chopped tomatoes.
- Leave to cook for 2-3 minutes so it can bubble up, then add the peeled and chopped potatoes, carrot, celery, beans, cooked bacon and stock.
- Leave to cook with the lid on until the veggies are tender.
- Throw in the frozen spinach, herbs, and season with salt and pepper.
- Serve hot!
- If you'd like to see the measurements in CUPS and OUNCES, please click on the US CUSTOMARY link.
- The amount of ingredients can be adjusted according to the number of servings you need, please click on the number of servings to change it.