Minestrone with Spaghetti and Bacon

A bowl of minestrone, a little grated Parmesan and plenty of basil: that makes a comforting lunch. This version is packed with vegetables, potatoes and spaghetti, with bacon adding a savory bite. Bring the pot to the table and let everyone help themselves.

What goes into this minestrone

Onion, carrot, celery stalks and garlic give the soup its savory base. Floury potatoes, green beans and zucchini add soft pieces to the tomato broth, while spaghetti makes it more filling. Bacon, butter and olive oil bring richness. San Marzano tomato, tomato paste and vegetable broth powder build the broth; fresh basil, Parmesan, salt and black pepper finish it.

Give each vegetable the cooking it needs

Rinse the vegetables and basil under running water. Peel the onion, garlic, carrots and potatoes, trim the celery and zucchini, and cut the vegetables into small pieces that fit comfortably on a spoon. Trim and cut the green beans separately. Chop the tomato and keep its juice. Cut the bacon into small pieces, keeping it refrigerated until needed. Wash hands, knives and boards after handling raw bacon and keep it away from the washed basil and bread.

Boil the fresh green beans in a separate pot of water for at least 30 minutes, counting from when the water returns to the boil. Drain them afterward. Raw green beans contain the harmful lectin phasin; do not taste them raw, and do not replace this cooking step with a quick blanch or gentle steaming.

Warm the olive oil in a soup pot and cook the bacon until it releases some fat. Add the butter, onion, carrot and celery and soften gently. Stir in the garlic, then the tomato paste, letting it heat through without catching on the bottom. Add the chopped tomato with its juice and the potatoes. Prepare the vegetable broth powder with water as directed on its package and add enough broth to cover the vegetables generously.

Bring to a boil, then simmer until the potatoes are nearly tender. Add the spaghetti, breaking it into shorter pieces if you like, and stir so it does not clump. Add the zucchini and continue cooking until the pasta is done and the potatoes and zucchini are tender. Follow the pasta package as a guide and check the pieces themselves. Add water as needed: the spaghetti should stay covered, with enough broth left for a soup.

Fold in the drained, thoroughly cooked beans and heat the soup through. The bacon must be fully cooked; check with a food thermometer that it reaches at least 158°F (70°C) for 2 minutes. Tear the basil over the soup and add Parmesan at the table. Taste before adding salt and pepper, since the bacon, broth and cheese already bring seasoning.

Serve with Parmesan and crisp bread

Give the pot a gentle stir before ladling so every bowl gets some pasta, vegetables and bacon. Our whole-grain Toast is good for dipping into the tomato broth. Toast it near serving time and keep it beside the bowl so it stays crisp until you want it.

Frequently asked questions

Can I cook the green beans just as long as the spaghetti?
No. Fresh green beans need the full boiling step described above. Boil them separately, then add them to the soup once the pasta and the other vegetables are ready.

Why has the soup become so thick?
Spaghetti absorbs broth, and floury potatoes release starch as they soften. Stir in a little water to loosen the soup, then taste before seasoning again.

How do I cool and reheat leftovers?
Refrigerate promptly in shallow containers, within 2 hours, or 1 hour above 90°F (32°C). Reheat the soup to a rolling boil, stirring gently, and check with a food thermometer that the pieces reach 165°F (74°C). Add water if the pasta has absorbed much of the broth.