Tomato, Bacon and Bean Soup
Tomato, Bacon and Bean Soup is a richer, non-vegetarian version of minestrone. It is a super simple and cost effective soup to make. Not to mention a great way to use up those vegetables still in the fridge. This soup is extremely filling and an easy dish to make on a busy night. You can also make it ahead to save time. Also try my delicious Classic Chicken Cacciatore for dinner tomorrow!
I reckon I could eat soup every night in winter. It is not only warming and comforting, but also cheap and easy. All pluses in my book. Try my classic vegetarian Middle Eastern Cauliflower Soup or Roasted Pumpkin Soup or hearty Chicken Chilli Soup if you’re looking for some more options. Both are very different styles and both are great winter warmers!
Tomato & Bean Soup for a Waste-free Kitchen
Soup is an excellent way to use up vegetables in the fridge. And this Tomato, Bacon and Bean Soup is a great one for doing this. My recipe calls for carrot, celery and onion, but feel free to add some extra vegetables. Green beans, potato, sweet potato, broad beans all work well. You can also switch the red kidney beans for cannellini beans or chickpeas. Change the macaroni for any small pasta in your pantry – shells, risoni, elbows.
Like my Pea and Ham Soup, this Tomato, Bacon and Bean Soup is also one I grew up with. It is an easy and cheap way to fill a big family. The pasta, bacon and canned tomato soup also adding flavours the whole family enjoyed. Hopefully your family will too! 🙂
Gluten-free: switch the pasta for your choice of a gluten-free version.
Dairy-free: omit the parmesan.
Vegetarian: don’t use the bacon – there is no need to replace it with anything.
Feedback: Did you try the Tomato, Bacon and Bean Soup? Let me know in the comments below. Cheers, Elby!
Want a taste of something more? Check out my other tasty Soup recipes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Tomato, Bacon and Bean Soup
A rich tomato soup full of vegetables, bacon, beans and pasta. This is a full meal in a soup!
8
servings10
minutes27
minutes199
kcal37
minutesStop your screen from going to sleep
Ingredients
2 tsp vegetable oil
1 large onion, diced
2 stalks celery, sliced thinly
2 carrots, chopped
200 grams lean bacon, diced
1 litre vegetable stock
2 bay leaves
400 gram can red kidney beans (juice included)
420 gram can condensed tomato soup
150 grams macaroni (or other small pasta), uncooked
½ tsp chilli flakes (optional)
Salt and pepper to taste
Grated parmesan cheese, and chopped parsley for serving (optional)
Directions
- In a large pot, heat the oil and add the onion, celery and carrot. Cook, covered, over high heat for 10 minutes.
- Stir in the bacon and cook, uncovered, for 2 minutes.
- Add the stock, bay leaves, beans, soup and pasta. Bring to the boil, then simmer rapidly for 15 minutes, or until the pasta is cooked and soup is desired consistency.
- Add the chilli flakes if using and season with salt and pepper. Serve topped with a little parmesan and parsley, if desired.
Also try my other tasty Soup recipes.