Passion for Pork

Minestrone Soup with Bacon

Minestrone Soup with Bacon

Cindi Cunningham
Winner, Bacon Day 2013 Recipe Contest
Photo by Katrin Morenz


  • 1 Tbsp (15 mL) olive oil
  • 4 strips side bacon, finely chopped
  • 1 clove garlic, peeled and chopped
  • 1 small onion, peeled and finely chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 small zucchini, chopped
  • 1 tsp (5 mL) dried oregano
  • 1 tsp (5 mL) dried basil, or 4-5 fresh basil leaves, chopped
  • 2 large cans (796 mL/28 fl oz) chopped plum tomatoes
  • 1 large potato, diced
  • 1 can (591 mL/19 fl oz) chick peas, drained and rinsed
  • 4 cups (1 L) organic chicken stock or vegetable stock
  • 2 bay leaves
  • Salt & fresh ground pepper, to taste
  • ½ cup (125 mL) small pasta shells
  • 1 cup fresh spinach leaves
  • Grated Parmesan cheese, for garnish


In a large soup pot, heat the olive oil and fry the bacon until it starts to brown. Add the garlic, onion, carrots, celery, oregano, and basil. Cook over medium heat for 10 minutes, or until vegetables start to soften, stirring occasionally. Add tomatoes, potatoes, chickpeas, stock and bay leaves. Season with salt & pepper. Bring to a boil and reduce heat to a high simmer for about 20 minutes, or until potatoes are done. Add the pasta shells and cook until they are done, about another 10 minutes. Turn off heat and stir in spinach leaves. Serve garnished with Parmesan.

Prep Time: 15 Minutes
Cooking Time: 40 Minutes
Total Time: 55 Minutes

Tags: bacon | Cindi Cunningham | minestrone | soup |