Veggie Loaded Minestrone Soup – a delicious recipe with Bacon, Onion, Red Beans, Fresh Spinach Leaves, Tomatoes, Zucchini. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Brown bacon until it fries up flimsy, not crispy at all. Transfer bacon strips to paper towel covered plate to drain.
2
Reserve your bacon grease in the skillet. (I like to cook the entire soup, including the bacon all in the same soup pot, so that when my bacon is done, I get to scrape the yummy bits from the bottom of the pan.)
3
Add your chopped onion and brown the bits.
4
Deglaze the pan with your 6 cups of low sodium beef stock. I use low sodium so I can control the salt in my dish.
5
Add the red beans, fresh spinach, fire roasted tomatoes, zucchini slices and diced potatoes.
6
Bring to a simmer and cook until spinach has wilted in the broth and potatoes are cooked through.
7
Add the mini penne pasta and continue to simmer soup until pasta is al dente. This should serve up 5-6 healthy bowl fulls. Enjoy!
835
kcal
Calories
22
g
Fat
114
g
Carbs
51
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 slices Thick Cut Bacon, 1 cup Chopped Onion, 6 cups Low Sodium Beef Stock, 2 cans Red Beans, and more.
Yes, Veggie Loaded Minestrone Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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