Classic Minestrone Soup


One of the healthiest vegetable-loaded soups you’ll make!



  • 4-5 slices bacon roughly sliced into bite size pieces
  • 1 small onion chopped
  • 1 cup chopped carrots
  • 2/3 cup chopped leeks white part only
  • 2/3 cup chopped celery
  • 3 quarts beef stock 12 cups
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2-3 chunks of Parmesan cheese rind
  • 1 1/2 cups potatoes
  • 1 cup small macaroni
  • 1 15- ounce can diced tomatoes
  • 1 15- ounce can red kidney beans rinsed and drained
  • 2/3 cup frozen peas thawed
  • 1 1/2 cups grated Parmesan cheese


  • Add the bacon to a large dutch oven or soup pot over medium-high heat and cook until browned but not crispy.
  • Add the onion, carrots, leeks and celery then reduce the heat to medium and cook until the vegetables soften, about 5 minutes, stirring occasionally.
  • Add the beef stock, kosher salt, pepper, and cheese rinds. Bring to a boil then reduce to a gently rolling simmer and cook for about 15 minutes, partially covered with a lid.
  • Add the potatoes, macaroni, and tomatoes, then partially cover with the lid, and simmer for 20 to 25 minutes more.
  • Add the kidney beans and peas, and simmer until warmed through. Taste for seasoning and adjust to your taste.
  • Just before serving, add the grated Parmesan cheese and serve sprinkled with more Parmesan if you’d like.


Make your own homemade beef broth/stock with this recipe. 

Or, use a vegetable broth instead. 

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