Minestrone Soup

This minestrone soup recipe is a delicious version of the classic Italian vegetable soup. Serve it with crusty bread for an easy vegetarian meal!

It’s hearty, it’s chunky, it comes fully loaded and the savoury tomato soup broth is full of flavour thanks to a few extra little touches that make all the difference: bacon sautéed until golden, a dash of Worcestershire sauce, and the final touch – parmesan stirred in the soup as well as sprinkled on top.

Small pasta works best for easier eating and also they don’t bloat as much as large pasta (like rigatoni) when leftovers are left in the broth.

I used Ditalini (very small tubes, pictured above) but any small pasta works fine – try tiny shells, risoni / orzo, small macaroni or even alphabet or tiny star shaped pasta!

Storage – if you use small pasta and cook it for 1 1/2 minutes less than per packet time (as per recipe directions), then it keeps fine in the soup broth. Keeps for 3 to 4 days – pasta does absorb liquid so it gets thicker, almost stew like. You can add a bit of water to thin it out, but not too much because it will dilute flavour. Consider it a soup on day 1, Minestrone Stew on day 2 and beyond!
Freezes well too – cool, freeze, thaw, reheat using preferred method.

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced

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