Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Minestrone Soup Recipe
Minestrone Soup is the type of soup that retains life fascinating – it’s stuffed to the brim with quite a lot of greens, potato, beans and pasta, in a thick tomato broth that’s filled with savoury flavour. No person ever leaves the desk dissatisfied after hoovering down a bowl of this!
Minestrone Soup
It’s hearty, it’s chunky, it comes totally loaded and the savoury tomato soup broth is filled with flavour thanks to some additional little touches that make all of the distinction: bacon sautéed till golden, a splash of Worcestershire sauce, and the ultimate contact – parmesan stirred in the soup in addition to sprinkled on high.
So in the event you’ve ever made and been unimpressed by a Minestrone Soup earlier than – I promise you, this one is not going to disappoint! (As a result of I’ve been there too, which is basically why I ended up simply creating my very own. 😇)
What goes in Minestrone Soup
Honest warning – I put all the pieces however the kitchen sink in my minestrone soup! 😂 I like mine with a number of selection. However really, it means the add ins for minestrone soup are extremely customisable (circled within the photograph under).
The secret substances for the minestrone soup broth are bacon, parmesan and Worcestershire sauce, and a contact of tomato paste which thickens the broth properly as effectively has driving dwelling the tomato flavour. Collectively, they add additional flavour that takes what can generally be a reasonably meh! soup into give me seconds! Thirds!
Finest pasta for Minestrone Soup?
Small pasta works greatest for simpler consuming and in addition they don’t bloat as a lot as massive pasta (like rigatoni) when leftovers are left within the broth.
I used Ditalini (very small tubes, pictured above) however any small pasta works tremendous – attempt tiny shells, risoni / orzo, small macaroni and even alphabet or tiny star formed pasta!
How one can make Minestrone Soup
There’s no denying there’s a good quantity of veggie chopping concerned, however the excellent news is that the cooking half all occurs in a single pot!
After sautéing the bacon, garlic and onion, the veggies get added within the time it takes to cook dinner. So in the event you’re customising your add ins – and I completely encourage you to – begin with the greens that may maintain as much as lengthy cook dinner instances first, and sooner cooking greens final.
PRO TIP: Prepare dinner the pasta to simply earlier than al dente – take the pot off the range on the beneficial cook dinner time per packet MINUS 1 1/2 minutes. The pasta will end cooking within the residual warmth to excellent al dente, then the pasta will maintain up tremendous even saved IN the broth for two to three days. It does soften extra however it doesn’t go unpleasantly mushy.
Utilizing small pasta additionally helps with this (bigger pasta and lengthy string pasta bloats extra, breaks aside and many others).
What to serve with Minestrone Soup
The great factor about Minestrone Soup is that it comes totally loaded with loads of greens (not simply the chopped recent greens, but additionally the canned tomato and onion counts in direction of your day by day veg consumption!) plus starch (beans, pasta, potato).
So it’s a whole meal in a bowl that’s hearty, satisfying, and retains you full. And fairly wholesome too, in the event you go for lean bacon!
However no one says no to crusty bread for dunking – particularly if it’s heat and slathered in butter. Do that crusty Artisan Bread (fairly positive it’s formally the world’s best yeast bread recipe). And in the event you’re out of yeast, do this no yeast Sandwich Bread, Irish Soda Bread or Flatbread – all simple, all terrific! – Johnsat x
Breads to serve with Minestrone Soup
Watch the way to make it
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/broth , low sodium
- 2 cups water
- 3 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 400g/ 14oz canned kidney beans , drained
- 1 tsp EACH salt and pepper
- 1 cup small pasta , like ditalini, tiny shells, risoni/orzo, baby macaroni, alphabet or star pasta
- 1/4 cup parmesan , grated
- 1 celery rib* , 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)
- 100g / 3oz green beans* , trimmed then cut into 2cm / 3/5″ lengths
- 2oz/ 60g baby spinach (or frozen spinach, kale or similar – can leave out)
- More parmesan
- Chopped parsley
- Crusty bread for dunking!
Instructions
- Heat oil over high heat in a very large pot.
- Add bacon, cook until starting to turn golden (~2 min) then add garlic and onion.
- Cook until onion is translucent and bacon is light golden ~ 2minutes.
- Add carrot, celery and zucchini. Stir for 1 minute to coat in flavour.
- Add crushed tomato, chicken stock, water, tomato paste, Worcestershire sauce, kidney beans, salt and pepper.
- Stir, bring to simmer, then place lid on and adjust heat so it’s simmering gently.
- Simmer 20 minutes, then add potato and beans.
- Simmer 5 minutes, then add pasta. Cook for time per pasta packet MINUS 1 1/2 minutes.
- Remove from stove, stir through parmesan and baby spinach. Taste and adjust for salt and pepper.
- Serve, garnished with extra parmesan and a sprinkle of parsley if desired. Warm crusty bread on the side would certainly be the cherry on top!
Notes
Any vegetables – use any vegetables you want that are suitable for cooking in soup form. Add them into the pot based on how long they take to cook.
Vegetarian option – skip the bacon, use vegetable rather than chicken stock. Then give the broth a flavour bump with one of these options:
Increase parmesan to 3/4 cup (75g)
Add 2 tsp Vegeta (or other vegetable stock powder) instead of salt (then add salt at end to taste)
(For meat free vegetarians) Use 3 anchovies (finely chopped) or 2 tsp anchovy paste – add it halfway through cooking onion, it will dissolve. Adds a good hit of umami into broth, no sign of fishiness once simmered
Storage – if you use small pasta and cook it for 1 1/2 minutes less than per packet time (as per recipe directions), then it keeps fine in the soup broth. Keeps for 3 to 4 days – pasta does absorb liquid so it gets thicker, almost stew like. You can add a bit of water to thin it out, but not too much because it will dilute flavour. Consider it a soup on day 1, Minestrone Stew on day 2 and beyond!
Freezes well too – cool, freeze, thaw, reheat using preferred method.
Nutrition is for 5 people (VERY big bowl!) assigning lean bacon is used.
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