No-Noodle Minestrone Soup | Sip and Spice

No-Noodle Minestrone Soup

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours


  • 1 cup dried white beans Great Northern
  • 4 cups water
  • 3 slices thick-cut bacon
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 medium zucchini quartered and diced
  • 1 carrot diced
  • 1 celery diced
  • 1 can tomato paste
  • 1 cup frozen mixed vegetables
  • 3-4 cups chicken broth additional as needed.
  • 1 1/2 cups coarsely chopped cabbage about 1/2 a small cabbage
  • 1 tablespoon salt
  • 2 teaspoons pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Parmesan cheese for serving


  1. Put dried beans in a large pot with 4 cups of water. Bring to a boil for 2 minutes. Cover, remove from heat and let stand 1 hour to soften the beans. Drain the beans, then cover with water, about 1/2 inch above the beans, then simmer until tender, about 45 minutes - 1 hour. Add more water if necessary, but do not drain.

  2. In a large stockpot, cook the bacon for 5 minutes per side, until cooked through. Remove to a paper towel and set aside. Drain off most of the bacon fat leaving 1-2 tablespoons. Add the diced onion and minced garlic and cook for 3 minutes. Add in the diced zucchini, carrots and celery and continue cooking for 10 minutes until softened.

  3. Add in the tomato paste, frozen vegetables and 2 cups of chicken broth and simmer for 15 minutes. Stir in the coarsely chopped cabbage with another cup of chicken broth and cook 10 minutes longer.

  4. Add beans with their cooking water to the stockpot and gently stir to blend. Add more stock if needed, but the soup should be thick. Season with salt, pepper, thyme and parsley and finish cooking another 5-10 minutes.

  5. Crumble or chop the bacon into small bits, then serve the soup in wide bowls topped with the crumbled bacon and a generous sprinkling of parmesan cheese. Serve with crusty bread.