Go Back
+ servings

Minestrone With Pasta Recipe

This minestrone with pasta recipe is hearty and jam-packed with delicious textures and color. Great for gatherings or dinner any night!
No ratings yet
Print Pin
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 8
Calories: 356kcal
Author: Megan Porta


  • 6 slices bacon cut into 1-inch pieces
  • 3 tbsp olive oil
  • 4 cloves garlic minced
  • 1 yellow onion chopped
  • 3 stalks celery sliced
  • 2 cups kale pieces
  • 1/4 cup basil chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 64 oz beef broth or beef stock
  • 15 oz diced tomatoes
  • 15 oz red kidney beans drained and rinsed
  • 2 cups penne pasta uncooked
  • 2 bay leaves
  • 1/2 cup Parmesan cheese shredded, for topping


  • In a Dutch oven or large saucepan, cook the bacon pieces over medium heat until crispy. Drain grease from pan but don't remove bacon. Add the olive oil, garlic, onion, celery, kale, basil, salt, pepper, oregano and thyme. Cook until the veggies are soft and fragrant, about 5 minutes.
  • Add the broth, tomatoes, beans, pasta and bay leaves. Bring to a boil over medium-high heat.
  • Reduce heat to medium-low and simmer for 20 minutes, or until pasta is cooked through. Discard the bay leaves. Serve warm with shredded Parmesan sprinkled over the tops!


  • Replace bacon with 1/2 pound of ground beef, if desired.
  • For a vegetarian soup, omit meat from the recipe entirely and substitute the beef broth with vegetable broth.
  • The beef broth can also be substituted with chicken broth or water.
  • Add red pepper flakes and/or cayenne pepper to the soup for a spicy kick!
  • If you have already cooked the pasta separately, throw it in at the very end and heat for 5 minutes until warmed through.
  • Use GF pasta for a gluten free soup or omit the pasta entirely!
  • A teaspoon or two of Italian seasoning would be a delicious addition to this meal!
  • Replace kidney beans with any bean of your choice, if desired.


Calories: 356kcal | Carbohydrates: 40g | Protein: 17g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 1371mg | Potassium: 685mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1891IU | Vitamin C: 28mg | Calcium: 165mg | Iron: 3mg
Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!