Garden Minestrone Soup
A Garden Vegetable Soup, Brimming with Flavor
Need a nutritious, satisfying, one-pot meal that’s quick to make, and packed with flavor? This minestrone soup recipe makes a wonderfully tasty meal, chunky with beans and 6 different vegetables. We’ve improved on the traditional with bacon, for added richness and flavor.
If minestrone soup calories are a concern, simply omit the bacon; use 1 tbsp. GOYA® Extra Virgin Olive Oil to sauté the vegetables. Then finish each bowl of soup with a drizzle of this “liquid gold”. The bold, aromatic flavor of the Spanish oil will compensate for the loss of the bacon.
Add warm, crusty bread and enjoy!
Total Time
50m
Prep Time:10m
Yields:6 Servings
Ingredients
4 slices
bacon, chopped
½
zucchini, finely chopped (about 1 cup)
1
medium carrot, finely chopped (about ½ cup)
¼
onion, chopped (about ¼ cup)
1 tsp.
1 can
(15.5 oz.)
1 can
(15.5 oz.)
2
plum tomatoes, finely chopped (about 1 cup)
½ cup
2 packets
Parmesan cheese (optional)
Directions
Step 1
In a large saucepan over medium heat, cook bacon until the fat is rendered and the bacon is crisp, 10 minutes. Using a slotted spoon, remove bacon; set aside.
Step 2
Drain the bacon drippings, leaving approximately 1 tbsp. Stir in zucchini, carrots and onions. Cook until the vegetables become tender, about 10 minutes. Add the garlic and cook until fragrant, 30 seconds.
Step 3
Stir in 7 cups of water, beans, chick peas, tomatoes, peas and bouillon. Bring vegetable mixture to a boil. Reduce heat to medium low and simmer, covered, until the flavors come together, 15-20 minutes. Garnish with bacon and parmesan cheese, if desired.
Flavorful Soup, Every Time!
To ensure your soup is brimming with flavor; the most important step is cooking the vegetables slowly so that they become perfectly tender. During this “sweating” process, the flavors of the vegetables are extracted and concentrated, which leads to the most flavorful broth.
Flavorful Soup, Every Time!
To ensure your soup is brimming with flavor; the most important step is cooking the vegetables slowly so that they become perfectly tender. During this “sweating” process, the flavors of the vegetables are extracted and concentrated, which leads to the most flavorful broth.
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Garden Minestrone Soup
Prep Time 10m
Total time 50m
Yields: 6 Servings
A Garden Vegetable Soup, Brimming with Flavor
Need a nutritious, satisfying, one-pot meal that’s quick to make, and packed with flavor? This minestrone soup recipe makes a wonderfully tasty meal, chunky with beans and 6 different vegetables. We’ve improved on the traditional with bacon, for added richness and flavor.
If minestrone soup calories are a concern, simply omit the bacon; use 1 tbsp. GOYA® Extra Virgin Olive Oil to sauté the vegetables. Then finish each bowl of soup with a drizzle of this “liquid gold”. The bold, aromatic flavor of the Spanish oil will compensate for the loss of the bacon.
Add warm, crusty bread and enjoy!
Ingredients
4 slices
bacon, chopped
½
zucchini, finely chopped (about 1 cup)
1
medium carrot, finely chopped (about ½ cup)
¼
onion, chopped (about ¼ cup)
1 tsp.
1 can (15.5 oz.)
1 can (15.5 oz.)
2
plum tomatoes, finely chopped (about 1 cup)
½ cup
2 packets
Parmesan cheese (optional)
Directions
Step 1
In a large saucepan over medium heat, cook bacon until the fat is rendered and the bacon is crisp, 10 minutes. Using a slotted spoon, remove bacon; set aside.
Step 2
Drain the bacon drippings, leaving approximately 1 tbsp. Stir in zucchini, carrots and onions. Cook until the vegetables become tender, about 10 minutes. Add the garlic and cook until fragrant, 30 seconds.
Step 3
Stir in 7 cups of water, beans, chick peas, tomatoes, peas and bouillon. Bring vegetable mixture to a boil. Reduce heat to medium low and simmer, covered, until the flavors come together, 15-20 minutes. Garnish with bacon and parmesan cheese, if desired.
