Soup > Italian > Minestrone Soup

Minestrone with Bacon Recipe

Ingredients with Measurements:
- 6 slices of bacon, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 can of diced tomatoes (14 oz)
- 1 can of kidney beans, drained and rinsed (14 oz)
- 1 can of cannellini beans, drained and rinsed (14 oz)
- 4 cups of chicken or vegetable broth
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- Salt and pepper to taste
- 1 cup of small pasta, such as ditalini or elbow macaroni
- Grated Parmesan cheese for serving

Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife

Step-by-step instructions:

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to transfer the bacon to a plate and reserve for later.

2. In the same pot, add the chopped onion and garlic and cook until softened, about 5 minutes.

3. Add the chopped carrots, celery, and zucchini to the pot and cook for another 5 minutes, stirring occasionally.

4. Add the can of diced tomatoes, drained kidney beans, drained cannellini beans, chicken or vegetable broth, dried oregano, dried basil, salt, and pepper to the pot. Bring to a boil, then reduce the heat and let simmer for 20-30 minutes, or until the vegetables are tender.

5. Add the small pasta to the pot and cook for another 10-12 minutes, or until the pasta is cooked al dente.

6. Serve the minestrone hot, topped with the reserved crispy bacon and grated Parmesan cheese.


Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for cooking the bacon, onion, and garlic. Bring the soup to a boil, then reduce the heat and let simmer.
Serving size:
This recipe serves 6-8 people.

Nutritional information:
Calories per serving: 280
Total fat: 8g
Saturated fat: 2g
Cholesterol: 10mg
Sodium: 890mg
Total carbohydrates: 39g
Dietary fiber: 10g
Sugar: 6g
Protein: 15g

Substitutions for ingredients:
- Instead of bacon, you can use pancetta or ham.
- You can use any type of beans you like, such as navy beans or black beans.
- You can use any type of small pasta you like, such as orzo or mini shells.

Variations:
- Add chopped kale or spinach to the soup for extra nutrition.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add diced potatoes or sweet potatoes for a heartier soup.

Tips and tricks:
- To make this recipe ahead of time, prepare the soup without the pasta and refrigerate or freeze. When ready to serve, reheat the soup and add the pasta.
- If you prefer a thicker soup, puree some of the vegetables with an immersion blender or in a blender before adding the pasta.
- If the soup is too thick, add more broth or water to thin it out.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Reheating instructions:
Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the soup in individual bowls with a sprinkle of grated Parmesan cheese and a slice of crusty bread on the side.

Garnishes:
Grated Parmesan cheese, chopped fresh parsley, or a drizzle of olive oil.

Pairings:
Serve this soup with a simple green salad and a glass of red wine.

Suggested side dishes:
Crusty bread, garlic bread, or a side of roasted vegetables.

Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
- If the soup is too salty, add more water or broth to dilute the saltiness.

Food safety advice:
Make sure to cook the bacon and vegetables thoroughly to prevent any foodborne illnesses.

Food history:
Minestrone is a traditional Italian soup that dates back to the Roman Empire. It was originally made with whatever vegetables were in season and available, and often included beans and pasta.

Flavor profiles:
This minestrone soup is savory, hearty, and comforting. The bacon adds a smoky flavor, while the vegetables and beans provide a variety of textures and flavors.

Serving suggestions:
Serve this soup as a main course for lunch or dinner, or as a starter for a larger meal.

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Region: Italian

Taste: Savory, Smoky, Hearty, Umami, Salty