Homemade Minestrone Soup

Ingredients

• 4 rashers Smoked Bacon (cut into bite‑size pieces)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 2 medium Carrots (peeled and diced)
• 2 cloves Garlic Cloves (roughly chopped)
• 2 leaves Bay Leaves (dried or fresh)
• 2 stalks Celery Stalks (sliced)
• 1 large Onion (diced (or 2 small onions))
• 1/4 head Savoy Cabbage (outer leaves removed, sliced thin)
• 1 cup Kale (stems removed, chopped)
• 1 cube Organic Vegetable Stock Cube (dissolved in water)
• 1 can (400g) Canned Diced Tomatoes (no added salt preferred)
• 1 pint Water (boiling)
• 1 can (400g) Butter Beans (drained and rinsed)
• 1 can (400g) Cannellini Beans (drained and rinsed)
• 100 g Small Pasta (e.g., ditalini) (uncooked)
• 2 tablespoons Parmesan Cheese (freshly grated, for serving)
• to taste Salt
• to taste Black Pepper

Instructions

1. Render the Bacon

   Heat the large pan over medium‑high heat, add the olive oil, then toss in the bacon pieces. Cook, stirring occasionally, until the bacon turns golden and releases its fat.

   Time: PT5M

   Temperature: medium‑high heat

2. Sauté Aromatics & Vegetables

   Add the chopped garlic, bay leaves, diced carrots, sliced celery, and onion to the pan. Stir and cook for about 5 minutes until the vegetables begin to soften and take on a light caramel colour.

   Time: PT5M

   Temperature: medium heat

3. Add Cabbage and Kale

   Toss in the sliced savoy cabbage and chopped kale. Cook for another 2 minutes, allowing the greens to wilt slightly.

   Time: PT2M

   Temperature: medium heat

4. Introduce Stock and Tomatoes

   Stir in the vegetable stock cube, canned diced tomatoes, and the pint of boiling water. Bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: medium‑high heat

5. Add Beans and Simmer

   Add the drained butter beans and cannellini beans. Reduce the heat, cover with a lid, and let the soup simmer for 10 minutes.

   Time: PT10M

   Temperature: low simmer

6. Cook the Pasta

   Drop the uncooked pasta into the simmering soup. Cook for 10‑12 minutes, or until al dente, stirring occasionally. The soup will thicken slightly as the pasta releases starch.

   Time: PT12M

   Temperature: medium‑low simmer

7. Finish and Serve

   Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls and sprinkle with grated Parmesan cheese.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

8g

Ingredient Substitutions

• Instead of Smoked Bacon: Turkey bacon, Pancetta
• Instead of Olive Oil: Canola oil, Sunflower oil
• Instead of Carrots: Parsnips, Swede (rutabaga)
• Instead of Garlic Cloves: Garlic paste
• Instead of Bay Leaves: Fresh rosemary, Thyme
• Instead of Celery Stalks: Fennel stalks
• Instead of Onion: Leeks, Shallots
• Instead of Savoy Cabbage: White cabbage, Kale
• Instead of Kale: Swiss chard, Spinach
• Instead of Organic Vegetable Stock Cube: Chicken stock cube, Homemade vegetable broth
• Instead of Canned Diced Tomatoes: Fresh crushed tomatoes
• Instead of Water: Low‑sodium vegetable broth
• Instead of Butter Beans: Great Northern beans, Mixed beans
• Instead of Cannellini Beans: White kidney beans, Butter beans
• Instead of Small Pasta (e.g., ditalini): Orzo, Small shells
• Instead of Parmesan Cheese: Grated cheddar, Pecorino Romano

Equipment Needed

• Large Heavy‑Bottomed Pan or Pot
• Chopping Board
• Chef’s Knife
• Wooden Spoon
• Ladle
• Measuring Cups
• Measuring Spoons
• Colander
• Tea Towel (optional)
• Serving Bowls

Critical Steps — Do Not Skip

• Render the bacon until golden but not burnt
• Simmer the soup long enough for flavors to meld
• Cook the pasta just to al dente so the soup stays broth‑y

Chef Tips from the Video

• Smoked bacon adds a deep, smoky backbone – don’t skip it!
• If you have fresh vegetable stock, use it instead of a cube for brighter flavor.
• A splash of red wine vinegar at the end lifts the soup’s richness.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days. Reheat gently; add a splash of water if it thickens.

Freezer: Can freeze for up to 2 months, but discard the pasta before freezing and add fresh pasta when reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the soup base (bacon, veg, stock, beans) up to step 5 and refrigerate; add pasta and finish when ready to serve.

Frequently Asked Questions