This hardy, smokey minestrone soup is big on flavor thanks to an array of vegetables, as well as the smoked salt and bacon. It’s easy to serve, easy to freeze and defrost, and goes well with a popover, biscuit, or a handful of shaved Parmesan.
My suggestion is to go a bit overboard with the vegetables if you’re unsure because you can always add more water and seasoning. To me lots of veggies with a sprinkling of bean and bacon is a good ratio, but feel free to change the ratio or do away with the lima beans and instead use diced vegetables like zucchini and cauliflower.
And for meal ideas, try pairing this soup with one of these:
Smokey Minestrone Soup
- 1 tablespoon olive oil
- 8 ounces bacon diced
- 1/2 cup onion peeled and diced
- 2 cups carrots trimmed and diced (about 3 carrots)
- 2 cups celery trimmed and diced (about 3 stalks)
- 4 garlic cloves peeled and minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon smoked salt
- 28 ounces diced tomatoes
- 6 cups vegetable stock
- 1 tablespoon lemon juice
- 15 ounces lima beans soaked overnight and drained, or other bean
- 8 ounces spinach chopped (or kale)
- small wedge of Parmesan rind optional
- Preheat a large stockpot on low to medium heat and add the olive oil to it.
- Add the bacon to the pot and let it cook for 10 minutes or until it begins to brown a bit.
- Add the onions, carrots, celery, and cook for 10 minutes, or until the vegetables begin to soften.
- Add the garlic and thyme and cook for a few more minutes, or until the garlic is becoming fragrant.
- Add the tomatoes, beans, stock, salt, lemon juice, and Parmesan rind, and bring the pot to a boil. Lower the heat to a simmer and cook uncovered for about 30 minutes or until the vegetables are tender.
- Add the spinach and cook for another 5 minutes or until the spinach is wilted.
- Optionally, serve with a tablespoon or so of shredded Parmesan.
- Store leftovers in the refrigerator for a few days or freeze for a few months.