Minestrone Soup with Bacon and Kale
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!
Servings 6 -8 servings
Calories 450kcal
Ingredients
- 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: 450kcal | Carbohydrates: 35g | Protein: 15g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 800mg | Fiber: 10g | Sugar: 4g