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hearty bowl of minestrone soup with bacon, kale, potatoes, and other vegetables in chicken stock with an antique spoon in the bowl. Bowl is resting on top a red and tan napkin

Hearty Minestrone Soup with Bacon

Perfect hearty winter soup filled with vegetables, bone broth, and bacon.
Course dinner, lunch
Cuisine Italian
Keyword soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 224kcal
Author Amy K


  • 3 slices of bacon
  • 1 onion diced
  • 2 stalks of celery chopped
  • 2 carrots chopped
  • 3 large potatoes chopped
  • 28 oz diced tomatoes in juice
  • 15 oz canellini or white beans drained and rinsed
  • 1 zucchini chopped
  • 8 cups of bone broth preferably or chicken stock
  • 1 bay leaf
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/2 tbs crushed rosemary
  • 1.5 tbs basil
  • salt to taste
  • 2 cups fresh spinach or kale - optional


  • In a large stock pot cook bacon until about 75% done and set aside.
    Leaving the bacon fat in the pot cook onions until they are translucent.
    Add in carrots, potatoes, and celery.
    Mix in the rest of the ingredients (except the zucchini and spinach/kale), cover, and bring to a boil.
    Chop bacon and add to soup.
    Turn heat down to simmer and simmer for at 15-20 minutes or until potatoes and carrots are fork tender.
    5 minutes before the soup is done add in fresh spinach/kale and zucchini. Cook until zuchini starts to soften.


Serving: 1g | Calories: 224kcal | Carbohydrates: 38g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 1100mg | Potassium: 1404mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3487IU | Vitamin C: 50mg | Calcium: 151mg | Iron: 8mg