Minestrone Soup with Bacon and Kale

I made this soup for my youngest son when he was not feeling well last week.  It was so good; the rest of my family had to have it too. I love how the ingredients blend together to give this awesome soup so much flavor, aroma and texture. I personally love the bacon, white beans and the kale in this recipe. If preferred, the bacon may be omitted to make this soup a vegetarian one. The recipe calls for ½ head kale but I used 2 cups of mixed baby kale from the package I bought from Costco, the same way I used 2 cups of shredded cabbage/carrot from a package of coleslaw mix. This way, I did not have to chop and I can still use the extras for salads. My family agrees with me when I say it is one of the best soups we ever had. It was hearty, filling and very satisfying. Hope you enjoy it too!

5.0 from 1 reviews

Minestrone Soup with Bacon and Kale

 

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Prep time

20 mins

Cook time

1 hour 10 mins

Total time

1 hour 30 mins

 

Author: Liza A

Serves: 6-8 servings

Ingredients

• 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

Instructions

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!

Notes

Recipe source: Stefano Faita

3.2.2265

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