Classic Minestrone Soup Made Easy with Turkey Bacon and Chicken Ham
A hearty and delicious Classic Minestrone Soup featuring turkey bacon and chicken ham, perfect for a comforting meal.
Equipment
- Large Dutch oven or stockpot
Ingredients
Base Ingredients
- 4 tablespoons extra-virgin olive oil divided
- 1 medium yellow onion chopped
- 2 medium carrots peeled and chopped
- 2 medium ribs celery chopped
- ¼ cup tomato paste
- 2 cups chopped seasonal vegetables potatoes, yellow squash, zucchini, butternut squash, green beans or peas
- 4 cloves garlic pressed or minced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 28 ounces diced tomatoes large can or 2 small 15-ounce cans
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon fine sea salt
- 2 bay leaves
- 1 pinch red pepper flakes
- to taste Freshly ground black pepper
- 1 cup whole grain orecchiette or elbow or small shell pasta
- 15 ounces Great Northern beans or cannellini beans rinsed and drained, or 1 ½ cups cooked beans
- 2 cups baby spinach or chopped kale or chopped collard greens
- 2 teaspoons lemon juice
- to taste Freshly grated Parmesan cheese for garnishing (optional)
Instructions
Cooking Steps
- Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
- Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
- Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
- Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
- Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the pasta is cooked al dente and the greens are tender.
- Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if desired.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 3mg
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