Minestrone Soup
This minestrone soup with bacon and butternut squash is hearty, healthy, and is ready in less than an hour. The BEST quick minestrone soup!
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 6 - 8 servings
Ingredients
- 4 ounces bacon 1/2-inch diced (4-5 slices)
- 1 tablespoon extra virgin olive oil plus extra for toasting the bread and serving
- 3 cups butternut squash 1/2-inch diced & peeled (about 1 pound)
- 2 cups carrots 1/2-inch diced (4 carrots)
- 2 cups celery 1/2-inch diced (3 stalks)
- 1 ½ cups chopped yellow onion about 1 medium
- 1 ½ tablespoons minced garlic 4 cloves
- 1 pound kale stems removed and leaves coarsely chopped
- 28 ounces canned chopped tomatoes
- 6 to 8 cups low sodium chicken stock
- 1 bay leaf
- 1 ½ teaspoons kosher salt plus additional as needed (depending upon the saltiness of the stock)
- 1 ½ teaspoons ground black pepper
- 1 teaspoon dried thyme
- 2 cups cooked whole wheat small pasta such as elbow (about 1 cup dry)
- 1 can cannellini beans (14 ounces) drained and rinsed
- Freshly grated Parmesan cheese for serving
- Baguette cut into 1/2 inch thick diagonal slices
Instructions
- In a large, heavy pot or Dutch oven over medium-low, cook bacon, stirring occasionally, until lightly browned, about 6 minutes. Remove from pan and place in between two paper towels set atop a dinner plate. Blot lightly and set aside. Drain most of the excess fat from the Dutch oven.
- Add 1 tablespoon olive oil, squash, onion, carrots, celery, and garlic. Sauté over medium heat, until the vegetables begin to soften, about 8-10 minutes.
- Add the kale in batches as it fits in the pot, stirring so that it cooks down. Once the kale has slightly wilted, add the tomatoes, 6 cups chicken stock, bay leaf, salt, pepper, and thyme. Bring to a boil, then lower the heat and simmer uncovered for 20 minutes, until the vegetables are tender.
- Meanwhile, cook the pasta according to directions. Drain and set aside.
- Once the soup has simmered and the vegetables are soft, discard the bay leaf. Add the beans, cooked pasta, and reserved bacon and heat through. The soup should be fairly thick, but add additional chicken stock as needed. Serve hot drizzled with olive oil and topped with Parmesan cheese.
- To toast baguette: Place rack in the upper third of the oven and preheat to 425 degrees F. Brush both sides of each baguette slice with olive oil and place on a baking sheet. Cook until golden and toasted, about 6 minutes. Serve warm with soup.
Notes
- TIME-SAVING TIP: Readers have reported success using frozen pre-cubed butternut squash.
- TO STORE: Leftovers may be kept in your refrigerator for up to 5 days.
- TO FREEZE: Freeze minestrone soup for up to 3 months. Thaw overnight in the refrigerator before reheating.
- TO REHEAT: Warm on the stovetop or in the microwave until steaming.
Nutrition
Serving: 1(of 6) without bread or cheeseCalories: 486kcalCarbohydrates: 79gProtein: 24gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 12mgPotassium: 1488mgFiber: 9gSugar: 9gVitamin A: 22434IUVitamin C: 124mgCalcium: 304mgIron: 7mg
