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Rich minestrone soup served with smoked bacon, pasta and vegetables
Filling Italian soup with smoked bacon

Minestrone with smoked bacon

Author: Flavelo
Recipes Main Courses Soups
Bacon (pancetta or smoked bacon) elevates the vegetable soup to a whole new dimension. The rendered smoky fat becomes the base in which the vegetables are sautéed, so you'll taste that deep, meaty umami flavour in every single bite that is sometimes missing from plain vegetable soups.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Pot

Allergen Information

⚠️ Cereals containing gluten
⚠️ Celery

Instructions

1 ✓

Place the bacon cubes in a cold pot and heat slowly to render the fat and fry until crisp.

Tip: Slow frying (rendering) is key to letting the fat release without burning the meat.
2 ✓

Add the onion, garlic, carrots, and celery to the bacon fat and sauté for 5 minutes.

Tip: The fat carries the flavours into the vegetable fibres.
3 ✓

Pour over the tomatoes and stock. Bring to the boil. Add the rinsed beans and pasta. Cook for 10-12 minutes.

Tip: The skin of kidney beans is thicker, standing up well to cooking without falling apart easily.
4 ✓

Taste, and only salt if necessary.

Tip: The salt content of the bacon cooks out into the soup, so always leave salting until the end.

Recipe FAQ

The soup turned out too greasy. What should I do?
If the bacon was very fatty, skim the layer of fat floating on top with a spoon or kitchen paper at the end of cooking.

Ingredients

  • 150 g smoked bacon (diced)
  • 2 carrots
  • 1 stick celery
  • 1 onion
  • 2 cloves garlic
  • 400 g tinned tomatoes
  • 1.2 l vegetable or chicken stock
  • 240 g tinned kidney beans
  • 100 g pasta
  • 1 tbsp olive oil (if the bacon isn't fatty enough)
  • 1 tsp salt (careful, bacon is salty!)
  • 0.5 tsp black pepper