Minestrone Soup

Prep Time
Cook Time
Ready In

"From one of our national supermarkets and their free in store magazine, July 2018."

Original recipe yields 6 servings


  • Serving Size: 1 (275.8 g)
  • Calories 240.8
  • Total Fat - 8.8 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 58.2 mg
  • Sodium - 302 mg
  • Total Carbohydrate - 29.6 g
  • Dietary Fiber - 6.5 g
  • Sugars - 6.8 g
  • Protein - 13 g
  • Calcium - 91 mg
  • Iron - 2.3 mg
  • Vitamin C - 28.6 mg
  • Thiamin - 0.2 mg

Step 1

Heat the oil in a large saucepan over medium heat and add the onion, carrot, celery, zucchini, garlic and bacon and cook, stirring for 5 minutes or until onion softens.

Step 2

Add the tomato and stir to combine and then add the stock and tomato paste and bring to the boil and then reduce heat to low and cook for 10 minutes or until the soup thickens slightly.

Step 3

Add the beans and pasta to the tomato mixture in the pan and cook for 8 minutes or until pasta is al dente and then add the spinach and stir to combine and remove from and season, to taste.

Step 4

Ladle the soup evenly among serving bowls and top with pesto.

Tips & Variations

No special items needed.



A very good minestrone soup that was enjoyed by everyone. Didnt add the bacon, used vegetable broth, petite diced tomatoes and kidney beans. Had the basil pesto and parmesan cheese as options for toppers with freshly baked italian bread for soup dippers. Will make this again! Made and reviewed for the FYC tag game.

review by:
(20 Feb 2019)


Been super cold perfect time to have a pot of soup simmering with the aroma of a good old fashioned soup filling the kitchen. Just enough different from our favorite to be added to my soup cookbook. I used 3 slices of bacon, the chicken broth option and did add extra carrots which I love. Made for a great lunch and freezer stash. I enjoyed it for lunch again today and can assure it is freezer friendly.

review by:
(10 Feb 2019)