Bacon Minestrone

Recipe from

Oxmoor House

Nutritional Information

Calories 260
Caloriesfromfat 34 %
Fat 9.8 g
Satfat 3.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 14.4 g
Carbohydrate 29.7 g
Fiber 0.0 g
Cholesterol 14 mg
Iron 0.0 mg
Sodium 760 mg
Calcium 0.0 mg


1/2 pound dried red kidney beans
8 ounces bacon
1 tablespoon olive oil
1 cup thinly sliced leeks
1 cup julienne-cut carrot
1/2 cup sliced celery
2 tablespoons chopped fresh parsley
2 tablespoons minced fresh garlic
2 teaspoons dried Italian seasoning
1/4 teaspoon salt
2 (10 1/2-ounce) cans chicken broth
5 cups water
2 (14 1/2-ounce) cans whole tomatoes, undrained and coarsely chopped
1 cup elbow macaroni, uncooked
2 cups coarsely shredded cabbage
1 1/2 cups thinly sliced zucchini
1/2 (10-ounce) package frozen chopped spinach, thawed
3/4 cup freshly grated Parmesan cheese


Sort and wash beans; place in a Dutch oven. Cover with water to a depth of 2 inches above beans; let soak overnight. Drain beans well; set aside.

Cook bacon in a Dutch oven over medium heat until crisp; remove bacon, reserving 1 tablespoon drippings in pan. Crumble bacon, and set aside.

Add olive oil to pan; place over medium-high heat until hot. Add leeks and next 4 ingredients; saute until tender. Stir in Italian seasoning and salt; saute 1 minute. Stir in beans, chicken broth, and 5 cups water; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender, stirring occasionally.

Stir in tomato, macaroni, cabbage, zucchini, and spinach. Bring to a boil; reduce heat, and simmer 15 minutes. Ladle into individual bowls. Top each serving with 1 tablespoon cheese and crumbled bacon.

Light and Luscious,

Oxmoor House

January 1994
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