Main Meals

May 2, 2022

Pesto Minestrone with Salty Bacon Crumbs

So I don't know about you, but I'm a huge minestrone lover. I think it's such a good recipe and it comforts me every single time - there's just something about the blend of the Mediterranean ingredients and seasoning that just works so well. However, there have been times when I've been tempted to try something new, or have a healthier version that also doesn't take so long to make. And this is where this version comes's a Pesto Minestrone. So you've got "traditional ingredients", such as the onions and leeks, but mixed with chickpeas, frozen peas and pesto, making it taste more fragrant and feel lighter. We're also finishing with bacon crumbs instead of bread, so we're certainly switching things up here.

bowl of pesto minestrone soup with white napkin
Pesto Minestrone with Salty Bacon Crumbs

Different, but delicious

This is a seriously good dish, and it's still just as warming, hearty and comforting as the more traditional recipes. It's also incredibly easy to make and will make your kitchen smell incredible for the rest of the day, and will draw in all those in the house. There's nothing better than enjoying a big bowl of this with your family around the dinner table - just don't forget the finishing sprinkling of parmesan!!!

bowls of pesto minestrone soup on white marble backdrop
Homemade Pesto Minestrone Soup with Salty Bacon Crumbs

Pesto Minestrone with Salty Bacon Crumbs

This Pesto Minestrone Soup with Salty Bacon Crumbs is such a nice switch-up for your evening meal. It's comforting, satisfying nd filling, and ridiculously easy to rustle together.











  • 1 onion, sliced
  • 1 large leek, sliced into rings
  • 2 cloves of garlic, finely chopped
  • 240g chickpeas
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Half bunch of fresh basil
  • 150g frozen peas
  • 125g macaroni pasta
  • 1.2L vegetable stock
  • 1 lemon, zested and juiced
  • 2 tbsp apple-cider vinegar
  • 3-4 tbsp basil pesto
  • 6 rashers veggie bacon, chopped into cubes
  • 1 tsp dried basil
  • 1 tbsp garlic granules
  • Extra Virgin Olive Oil
  • Salt
  • Pepper
  • Additional: Parmesan Cheese, Fresh Basil Leaves


  1. In a large saucepan, sauté the sliced onion and leeks in a tablespoon of olive oil over a medium heat for roughly 10-15 minutes, or until both the onions and leeks have slightly softened. Add in the chopped garlic, chickpeas, dried thyme, dried oregano and fresh basil leaves and mix until everything is combined.
  2. Pour in the vegetable stock and apple-cider vinegar, and add in the macaroni pasta. Cook until the pasta is al dente, and then stir through the frozen peas, lemon juice and zest, fresh pesto and season with salt and pepper. Leave to cook gently for a further five minutes.
  3. In a separate saucepan, heat the bacon cubes in the remaining olive oil and add the dried basil and garlic granules. Season with plenty of salt and cook until the cubes of bacon turn golden brown.
  4. Ladle up the minestrone soup and sprinkle over the bacon crumbs on top. Finish with a slightly grating of parmesan cheese and a sprinkling of fresh basil leaves and enjoy.
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Monday, August 9, 2021
Vivien Christie
this version of veggie nachos is so tasty, we have it every time we entertain family and friends. It's a staple recipe, and so easy to make, you must try it!