Minestrone with Bacon

Minestrone with Bacon


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Don't throw away the rinds from your finished wedges of Parmesan, they add a delicious richness to Italian soups like minestrone.


Serves: 6 

  • extra virgin olive oil, as needed
  • 1 clove garlic, minced
  • 2 carrots, sliced
  • 2 zucchini, diced
  • 2 stalks celery, sliced
  • 4 potatoes, quartered
  • 100g salad tomatoes, quartered
  • 1 red onion, finely diced
  • 30g bacon, diced
  • 150g peas
  • 150g green beans, sliced
  • vegetable stock, as needed
  • 1 rind from a block of Parmesan
  • 1 bunch basil, chopped
  • 1 bunch parsley, chopped
  • salt and pepper, to taste
  • grated Parmesan, for serving

Preparation:25min  ›  Cook:1hour30min  ›  Ready in:1hour55min 

  1. In a large saucepan, heat olive oil and add garlic. Add the carrots, zucchini, celery, potatoes, tomatoes and onion. Saute until tender but still a bit crunchy.
  2. Add the bacon, peas and beans. When the bacon is sizzling, add a ladleful of stock and the Parmesan rind. Add enough stock to cover and simmer 1 hour.
  3. Add the basil and parsley and a drizzle of olive oil. Remove the Parmesan rind and discard. Season with salt and pepper.
  4. Serve, garnished with grated Parmesan.

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