This hearty minestrone uses a combination of fresh winter vegetables like carrots, fennel and kale with beans and a tomato-based broth to create a flavourful stick-to-your-ribs meal guaranteed to chase the winter blues away.
- 4 strips bacon, chopped
- 3 medium carrots, diced
- 1 medium onion, diced
- 1 cup diced fennel
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 1 can (28 oz) chopped tomatoes
- 1/2 cup dry red wine
- 3 cups roughly chopped kale
- 1 cup green beans, cut into 1” pieces
- 1 can (19 oz) cannelini beans, rinsed and drained
- 1 can (19 oz) navy beans, rinsed and drained
- 1 cup cooked macaroni or ditalini pasta
- Set a large heavy-bottomed pot set over medium-high heat. Add bacon and cook, stirring occasionally, about 4-5 minutes or until browned and starting to crisp. Stir in carrots, onion, fennel and garlic. Saute until the vegetables are tender and onions are translucent, about 5-7 minutes.
- Stir in broth, tomatoes, wine and remaining vegetables. Bring to a boil, then reduce heat to low and simmer, uncovered, for 30 minutes.
- To serve, divide the pasta evenly between four serving bowls before ladling in the soup. Depending on your mood, you can also choose to top everything off with some cubes of toasted stale bread, a spoonful of pesto, a sprinkling of grated parmesan, a handful of fresh parsley or any combination of the above.
For a vegetarian version, simply omit the bacon and use 1 tbsp olive oil to saute the vegetables in Step 1.
- Category: Soups
- Method: Stovetop
- Cuisine: Italian