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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!
zucchini, finely chopped (about 1 cup)
medium carrot, finely chopped (about ½ cup)
onion, chopped (about ¼ cup)
GOYA® Minced Garlic
1 can (15.5 oz.)
1 can (15.5 oz.)
GOYA® Chick Peas
plum tomatoes, finely chopped (about 1 cup)
GOYA® Tender Sweet Peas
Parmesan cheese (optional)
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.
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.
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.
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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