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!

Cooking Tips for Perfect Minestrone Soup

To get the best flavor from your minestrone soup, start by sautéing the bacon until it’s nice and crispy. This will render the fat and infuse the soup with a rich, smoky flavor. After removing the bacon, use the leftover fat to sauté your onions, garlic, and any other vegetables you choose to add. Don’t rush this step; letting them cook until they’re soft and fragrant makes a big difference. When adding the broth, use low-sodium options to control the saltiness of your soup. If you like a thicker texture, let the soup simmer longer to reduce the liquid. Another tip is to add the kale towards the end of cooking. This keeps it vibrant and slightly crisp, which adds a nice contrast to the other soft ingredients. If you want to boost the flavor even more, a splash of vinegar or a squeeze of lemon juice right before serving can brighten everything up.

Serving Suggestions and Variations

Minestrone soup is versatile and pairs well with a variety of sides. A simple slice of crusty bread or a fresh green salad complements the soup nicely. For a heartier meal, consider serving it with a grilled cheese sandwich. If you want to switch things up, feel free to experiment with different vegetables. Zucchini, spinach, or even sweet potatoes work beautifully. For a protein boost, add diced chicken or Italian sausage. If you’re looking for a grain boost, try tossing in some cooked quinoa or pasta. This soup also freezes well, so make a big batch and store some for a rainy day. Just make sure to leave out any pasta or grains if you plan to freeze it, as they can get mushy when reheated. When you’re ready to enjoy your frozen soup, just reheat it on the stove and add fresh cooked pasta or grains for a quick and satisfying meal.

Frequently Asked Questions

Can I use other types of beans in this soup?

Sure, if you prefer a different bean, black beans or cannellini beans work great too. Just make sure to rinse and drain them like you would with the white kidney beans.

How should I store any leftovers?

Let the soup cool down first, then transfer it to an airtight container. It can be stored in the fridge for about 3 to 4 days or frozen for up to 3 months.

What are some good sides to serve with minestrone soup?

A nice crusty bread or a simple side salad pairs wonderfully with this soup. You could also serve it with some garlic bread for extra flavor.

Can I make this soup ahead of time?

Making this soup a day in advance is actually a great idea since the flavors deepen overnight. Just make sure to add the kale closer to serving time to keep it fresh.

What should I do if my soup is too salty?

If you find it’s too salty, adding a peeled potato while it simmers can help absorb some of the saltiness. Just remember to remove the potato before serving.

Minestrone Soup with Bacon and Kale

Liza A

Wholesome minestrone soup packs a savory punch with crispy bacon, tender kale, and hearty white beans, all simmered in a rich, flavorful broth. It's cozy and satisfying!

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Soup

Cuisine Italian

Servings 6 -8 servings

Calories 450 kcal

Ingredients

  

1x2x3x

• 2 540ml/18.26 oz cans white kidney beans, rinsed and drained
• 1/2 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
• 1/2 head kale chopped
• 1/2 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

 

• Mash half the beans and leave the remaining half whole. Set aside.
• Heat the olive oil in a large pot and sauté bacon, garlic, onion, celery, carrot and rosemary for 5 to 7 minutes.
• Add tomatoes, kale, cabbage, leeks, zucchini, and beans (whole and mashed), bring to a simmer, and cook for 15 minutes.
• 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.
• Serve and enjoy!

Notes

Recipe source: Stefano Faita

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 15gFat: 30gSaturated Fat: 6gCholesterol: 30mgSodium: 800mgFiber: 10gSugar: 4g

Keyword bacon, comfort food, kale, minestrone, soup

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