Michael Smith's Minestrone Soup

  • serves 0
Michael Smith
Michael Smith Chef at Home

This is no ordinary minestrone soup with bacon and spinach it's sure to be a delight. Yield: 4 – 6 servings

241 Ratings
Directions for: Michael Smith's Minestrone Soup


8 slices bacon, chopped

4 onions, peeled and diced

2 carrots, peeled and diced

2 stalks celery, diced

10 cloves garlic, peeled and minced

2 zucchini, quartered lengthwise and sliced

1 red pepper, seeded and diced

1 cup cauliflower florets

1 28 oz can whole tomatoes, with juice

1 L chicken broth

1 Tbsp dried oregano

2 Parmesan rinds

Sprinkled sea salt and freshly ground black pepper, to taste

2 large handfuls baby spinach

1 18 oz can white kidney beans


1. Put the bacon into a 6-quart soup pot and brown it until it is crisp. Pour off half of the bacon fat and discard. Add onions, carrots, celery and garlic and sauté for a few minutes. Add zucchini, red pepper, cauliflower, tomatoes and juice, chicken broth, oregano and Parmesan rinds. Season with salt and pepper. Bring to a simmer, stirring occasionally. Simmer for 30 minutes, until vegetables are tender, but still hold their shape.

2. Stir in baby spinach and beans and stir until spinach has wilted and beans are heated through.

See more: Winter, North American, Soup, Vegetables, Pork, Beans, Brunch


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