Homemade Minestrone Soup is packed with veggies, beans, pasta, tomatoes, and bacon. This traditional Italian vegetable soup is a robust and satisfying meal, sure to please any appetite.
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Course: Dinner
Cuisine: Italian
Keyword: italian vegetable soup, minestrone soup, minestrone soup recipe
Heat olive oil in a soup pot or Dutch oven set over medium heat.
Add the diced bacon and cook for 3 to 4 minutes or until starting to crisp up.
Add the onions, carrots, zucchini, garlic, and thyme; season with salt and pepper and continue to cook over medium heat, stirring occasionally, for 5 to 6 minutes or until the vegetables begin to soften.
Add the canned tomatoes, vegetable broth, and bay leaf; increase the heat and bring the soup to a boil.
Lower the heat to medium-low and simmer uncovered for 15 minutes; add uncooked pasta and continue to cook until pasta is cooked and vegetables are tender, about 8 minutes.
Add the beans and spinach; continue to cook for 2 to 3 minutes, or until beans are heated through and spinach is wilted. Taste the soup for salt and pepper and adjust accordingly.
Remove from heat, discard the bay leaf, and let the soup rest for a few minutes. Ladle into soup bowls, top with parmesan cheese, and serve.
Notes
Storage: Cool the soup completely and store leftovers in an airtight container for 4 to 5 days or freeze it for 2 to 3 months. Reheat on the stovetop over medium-low heat.