Name: Minestrone Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Cuisine: American
Ingredients: 1 TBS Olive Oil; 2 Strips Bacon; 1 TBS minced garlic {or one fresh cloves chopped fine}; 1 red onion, peeled and finely chopped; 2 carrots, washed and dices; 2 sticks celery, chopped; 1 zucchini, chopped; 1/2 tsp oregano; 1 bay leaf; 2-13 oz. cans of diced plum tomatoes; 1 large potato, scrubbed and chopped; 1 can beans {garbanzo or kidney}; 5 cups chicken broth; large handful of kale, chopped roughly; 3/4 cup elbow pasta; 1/2 tsp sea salt; large pinch of black pepper; parmesan cheese for topping if desired

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This Minestrone Soup Recipe is full of veggies, beans and bacon! It’s nutritous and full of flavor and so so easy to make!

Hi Everyone, It’s Emily from Nap-Time Creations. I love this time of year when the garden is overflowing with veggies. Even if you don’t have a garden it’s easy to buy fresh on roadside stands and farmer’s markets. We live in an apartment, but spend the summer at my childhood home and my mom’s garden. To celebrate and enjoy the veggie abundance, I make this amazing summer minestrone soup full of garden veggies.

Minestrone Soup Recipe

Each bite is bursting with fresh flavors and the beans and bacon {yes, I said BACON!} add protein to keep you going.

Minestrone Soup Recipe Ingredients you’ll need:

Zucchini
red onion
carrots
kale
celery
tomatoes {fresh or canned}
elbow pasta
garlic
spices
beans
potato
bacon

You start by cooking the bacon until just crispy, then adding some of the veggies to soak up all that yummy bacon flavor. When everything has been added, the broth is put in the pot to simmer and fully mix all the flavors together.

The kale adds the most amazing texture, color and heartiness to this soup. It might be my favorite part.

You can top with a bit of parmesan cheese… and serve warm! My kids picked out the beans, but loved the rest, so I most definitely will be making this again!

Minestrone Soup Recipe

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Full of veggies, beans and bacon!

Ingredients

1 TBS Olive Oil
2 Strips Bacon
1 TBS minced garlic {or one fresh cloves chopped fine}
1 red onion, peeled and finely chopped
2 carrots, washed and dices
2 sticks celery, chopped
1 zucchini, chopped
1/2 tsp oregano
1 bay leaf
2-13 oz. cans of diced plum tomatoes
1 large potato, scrubbed and chopped
1 can beans {garbanzo or kidney}
5 cups chicken broth
large handful of kale, chopped roughly
3/4 cup elbow pasta
1/2 tsp sea salt
large pinch of black pepper
parmesan cheese for topping if desired

Instructions

Heat a large pot over med. heat and add the olive oil. Throw in the bacon and cook until it starts to brown.
Add the garlic, onion, carrots, celery, zucchini, oregano and bay leaf. Cook and stir slowly for about 15 min. or until veggies start to soften.
Add potato, tomatoes, beans and broth, cover and bring to a boil. Simmer 30 min, then check if potato is soft.
Add kale and pasta, cook 10 more min. If it's too thick, add a bit more broth.
Season with salt and pepper and top with parm cheese when you serve. Do not eat the bay leaf.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 129Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 737mgCarbohydrates: 22gFiber: 4gSugar: 6gProtein: 6g