Minestrone Soup with Bacon and Kale
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
  • 2(540ml/18.26 oz) cans white kidney beans, rinsed and drained
  • ½ cup extra virgin olive oil
  • 8 oz bacon, diced
  • 2 garlic cloves, minced
  • 1 onion, chopped
  • 2 stalks celery, diced
  • 1 carrot, diced
  • 1 sprig rosemary, chopped
  • 1 (14 oz) can diced tomatoes
  • ½ head kale, chopped
  • ½ white cabbage, chopped
  • 2 leeks, sliced
  • 2 zucchini, diced
  • Salt and freshly ground pepper, to taste
  • 8 cups chicken stock
  • Handful basil, chopped
  • Handful Italian parsley, chopped
  • Freshly grated Parmesan cheese
  1. Mash half the beans and leave the remaining half whole. Set aside.
  2. Heat the olive oil in a large pot and sauté bacon, garlic, onion, celery, carrot and rosemary for 5 to 7 minutes.
  3. Add tomatoes, kale, cabbage, leeks, zucchini, and beans (whole and mashed), bring to a simmer, and cook for 15 minutes.
  4. Add chicken stock and bring to a boil. Reduce heat and let soup simmer, uncovered, until the minestrone has a dense, stew-like texture, about 45 minutes to 1 hour. Stir in basil and parsley. Sprinkle with grated parmesan cheese.
  5. Serve and enjoy!
Recipe source: Stefano Faita
Recipe by Salu Salo Recipes at https://salu-salo.com/minestrone-soup-bacon-kale/