Minestrone Soup Recipe

Minestrone soup

  • serves 4
  • Easy

Smoky bacon minestrone soup is rich in flavour and packed with nutritious winter vegetables. It takes less than 30 minutes to prepare and can be topped with a generous sprinkle of parmesan


Try this minestrone soup, then check out our winter pistou soup, , tomato soup, spicy butter bean soup and more soup recipes.

Parmesan rind gives a rich savoury depth to stocks and soups. Bag them up when you’ve used all the cheese and freeze so you have one when you need it.



  • smoked bacon lardons 200g
  • leeks 3 small, halved lengthways and cut into chunks
  • chicken stock 1 litre
  • parmesan rind 1, optional
  • small pasta shapes 75g
  • baby leaf greens 200g, stems removed and shredded
  • parmesan to serve


  • Step 1

    Cook the lardons in a non-stick pan for 5 minutes until the fat renders down and they start to crisp. Add the leeks, stir, and put a lid on. Cook gently, stirring now and then for 10 minutes, until soft.

  • Step 2

    Pour in the chicken stock and bring to a simmer. Add the parmesan rind, if using, and cook for a couple of minutes. Add the pasta and simmer until almost tender then add the greens and cook for 3-4 minutes. Fish out the parmesan rind and discard. Spoon the soup into bowls and serve with extra parmesan if you like.

Nutritional Information

  • Kcals 272
  • Fat 10.9g
  • Saturates 4.2g
  • Carbs 18.1g
  • Sugars 3.8g
  • Fibre 7.1g
  • Protein 22g
  • Salt 2g