Hearty and satisfying, minestrone soup, or Italian vegetable soup, is perfect anytime of the year. Filled with healthy vegetables, smoky bacon, and a vibrant, fat-macros-rich pesto, it’s filling, wholesome, and ketolicious.
Course: Soup, Main Course, Lunch, Dinner
Cuisine: Italian, Gluten-Free
Servings: 6One Serving: 2 cups
Ingredients
FOR THE SOUP
3/4lbsliced bacon, cut into ½-inch pieces
2cupschopped celery (about 5 stalks)
2small zucchini, cut into 1/2-inch dice
2bell peppers (red, orange, or yellow), cut into 1/2-inch dice
2tsponion powder
1cupgreen beans, trimmed, cut into 1-inch pieces
14.5ozcan diced tomatoes
1½tspItalian seasoning
2Parmesan cheese rinds, optional
1Tbspsea salt
1tspfreshly ground pepper
8cupswater
1/2small green cabbage, cored and chopped (should yield about 4 cups)
In a large pot over medium heat, cook the bacon, stirring occasionally, until the fat renders, about 8 minutes. Increase the heat to medium-high and cook until brown and crispy, stir as needed, about 5 minutes more. Transfer the bacon to the prepared plate, keeping the bacon grease in the pot. Add the celery and turn the heat to medium. Cook, stirring occasionally, until the celery softens a bit and is slightly translucent, about 5 minutes. Add the zucchini, peppers, and onion powder and cook for 5 minutes. Add the green beans, diced tomatoes, Italian seasoning, Parmesan rinds, salt, pepper, and water.
Bring the soup to a boil. Cover, reduce the heat to medium low, and let simmer for 10 minutes. Add the cabbage and cook until it softens, about 10 minutes more. Season with salt and pepper to taste, then stir in half of the grated Parmesan cheese.
Meanwhile, make the pesto: in a food processor, combine the basil, nuts, garlic, salt, pepper, and half of the olive oil. Pulse until smooth. With the machine slowly running, add the remaining olive oil and process until smooth. Add the cheese, then pulse just a few times to incorporate.
To serve, transfer the soup to bowls, crumble some of the bacon over each bowl of soup, and top with a swirl of pesto and a sprinkle of the remaining grated Parmesan cheese.