This is the Absolute Best Minestrone Soup! It’s so easy to make and every time I take this to a potluck, I can’t leave without giving everyone the recipe. It seriously is the best and such a warm, comfort meal, perfect for cold days. It’s such a hearty soup and eats like a meal. Great dinner idea for a weekday or a cozy weekend.
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You will need:
3 TB olive oil
5 slices of bacon cut into ½” pieces
½ medium onion, chopped
3 -4 garlic cloves, pressed
1 (16 oz.) can petite cut tomatoes
½ head medium cabbage, chopped (or to save time ½ a bag of coleslaw without dressing)
4 stalks celery, chopped
2 medium carrots, chopped
1 cup frozen or fresh green beans
1 can bean with bacon soup
1 (32 oz.) carton beef broth
1 tsp dried basil
¼ c fresh parsley, minced
3 cups cooked macaroni noodles
Fresh ground pepper
Fresh grated parmesan cheese
MY AMAZON PICKS (affiliate links):
Directions:
Sauté bacon until transparent. Add minced garlic and chopped onion to the bacon with olive oil. Sauté until golden, stirring occasionally.
Add tomatoes, green beans, parsley, celery, cabbage and carrots. Let simmer until veggies are soft.
Add the undiluted bean soup and the beef broth. Stir in basil.
Simmer for at least an hour.
Stir in the cooked macaroni noodles before serving.
Serve with fresh ground pepper and parmesan cheese on top.
Great served with my homemade Italian Pita Chips
My family calls this the absolute best Minestrone Soup because it’s such a cozy meal. It was one of my mom’s favorites and I would always serve it with Christmas dinner.
Serve the Absolute Best Minestrone Soup with my Baked Italian Pita Chips recipe here
Absolute Best Minestrone Soup
The Absolute BEST Minestrone Soup recipe! So easy to make and a family favorite. Packed with veggies and perfect for a cold day.
Ingredients
- 3 TB olive oil
- 5 slices of bacon cut into ½” pieces
- ½ medium onion, chopped
- 3 -4 garlic cloves, pressed
- 1 (16 oz.) can petite cut tomatoes
- ½ head medium cabbage, chopped (or to save time ½ a bag of coleslaw without dressing)
- 4 stalks celery, chopped
- 2 medium carrots, chopped
- 1 cup frozen or fresh green beans
- 1 can bean with bacon soup
- 1 (32 oz.) carton beef broth
- 1 tsp dried basil
- ¼ c fresh parsley, minced
- 3 cups cooked macaroni noodles
- Fresh ground pepper
- Fresh grated parmesan cheese
Instructions
- Sauté bacon until transparent. Add minced garlic and chopped onion to the bacon with olive oil. Sauté until golden, stirring occasionally.
- Add tomatoes, green beans, parsley, celery, cabbage and carrots. Let simmer until veggies are soft.
- Add the undiluted bean soup and the beef broth. Stir in basil.
- Simmer for at least an hour.
- Stir in the cooked macaroni noodles before serving.
- Serve with fresh ground pepper and parmesan cheese on top.
- Great served with my homemade Baked Italian Pita Chips
