I made this soup for my youngest son when he wasn’t feeling well last week. It turned out so comforting that the whole family wanted seconds. The combination of ingredients creates a soup full of flavor, aroma and texture. I especially love the contrast of crispy bacon, creamy white beans and tender kale. If you prefer a vegetarian version, omit the bacon. The recipe calls for ½ head of kale, but I used 2 cups of mixed baby kale from a bag and 2 cups of shredded cabbage and carrot from a coleslaw mix—this saved chopping time and left extra greens for salads. My family agrees it’s one of the best soups we’ve had: hearty, filling and very satisfying. I hope you enjoy it too!
Cooking Tips for Perfect Minestrone Soup
For the deepest flavor, start by frying the bacon until it’s crisp. Use the rendered fat to sauté onion, garlic and the other vegetables—sweating them slowly brings out sweetness and aroma. Use low-sodium broth so you can control seasoning, and taste as you go. If you prefer a thicker, stew-like minestrone, simmer uncovered until the liquid reduces. Add kale near the end of cooking to keep its color and texture bright. A small splash of vinegar or a squeeze of lemon juice just before serving will brighten the flavors.
Serving Suggestions and Variations
This minestrone is versatile. Serve it with crusty bread, garlic bread, or a simple green salad. For a heartier meal, pair it with a grilled cheese or add diced chicken or Italian sausage. Swap or add vegetables such as zucchini, spinach or sweet potato. For extra bulk, stir in cooked pasta, quinoa or rice just before serving. If freezing, omit pasta or grains—they get mushy when reheated; add freshly cooked pasta when you reheat the soup.
Frequently Asked Questions
Can I use other types of beans in this soup?
Yes. Cannellini, navy or even black beans can work. Rinse and drain canned beans before adding.
How should I store leftovers?
Allow the soup to cool, transfer to airtight containers and refrigerate for 3–4 days or freeze for up to 3 months.
What are good sides to serve with minestrone soup?
Crusty bread, garlic bread or a simple side salad complement the soup well.
Can I make this soup ahead of time?
Yes—making it a day ahead improves the flavors. Add the kale closer to serving time to keep it fresh.
What should I do if my soup is too salty?
Add a peeled potato and simmer for 10–15 minutes to absorb excess salt, then remove the potato before serving.
Minestrone Soup with Bacon and Kale
Liza A
Pin Recipe
20
1 10
1 30
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 other half whole. Set aside.
-
Heat the olive oil in a large pot and sauté the bacon, garlic, onion, celery, carrot and rosemary for 5–7 minutes, until the vegetables soften.
-
Add the diced tomatoes, kale, cabbage, leeks, zucchini and both the mashed and whole beans. Bring to a gentle simmer and cook for 15 minutes.
-
Pour in the chicken stock and bring to a boil. Reduce heat and simmer uncovered until the soup thickens to a stew-like texture, about 45 minutes to 1 hour. Stir in basil and parsley and season with salt and pepper. Sprinkle with freshly grated Parmesan before serving.
-
Serve hot and enjoy.
Notes
Nutrition
Carbohydrates: 35g
Protein: 15g
Fat: 30g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 800mg
Fiber: 10g
Sugar: 4g
Tried this recipe?
Let us know how it was!
Looking for more soup recipes? Here are a few more I made.
Shrimp and Fish Chowder
Italian Sausage and Vegetable Soup
Cabbage Soup
Italian Orzo Spinach Soup
Catalan Style Fish Soup
Salmon Chowder
Easy Cream of Mushroom Soup