Is your garden or local farmers market overflowing with end of season veggies? Use them up in this amazing Garden Minestrone Soup Recipe with veggies. FULL of tomatoes, zucchini and kale, this garden minestrone soup will WOW your family and friends. My whole family loves it – although each person picked out one item they didn’t like.. My daughter and I were the only ones who ate it all {ha!} The boys picked out the kale and my husband picked out the beans… and I thought EVERYTHING was perfect!

Each bite is bursting with fresh flavors and the beans and bacon {yes, I said BACON!} add protein to keep you going.

Here’s what you will need: Zucchini, red onion, carrots, kale, celery, tomatoes {fresh or canned}, elbow pasta, garlic, spices, beans, potato and bacon!

You start by cooking the bacon until just crispy, then adding some of the veggies to soak up all that yummy bacon flavor. When everything has been added, the broth is put in the pot to simmer and fully mix all the flavors together.

The kale adds the most amazing texture, color and heartiness to this soup. It might be my favorite part.

You can top with a bit of parmesan cheese… and serve warm! My kids picked out the beans, but loved the rest, so I most definitely will be making this again!

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Garden Minestrone Soup Recipe

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Ingredients

• 1 TBS Olive Oil
• 2 Strips Bacon
• 1 TBS minced garlic {or one fresh cloves chopped fine}
• 1 red onion, peeled and finely chopped
• 2 carrots, washed and dices
• 2 sticks celery, chopped
• 1 zucchini, chopped
• 1/2 tsp oregano
• 1 bay leaf
• 2-13 oz. cans of diced plum tomatoes
• 1 large potato, scrubbed and chopped
• 1 can beans {garbanzo or kidney}
• 5 cups chicken broth
• large handful of kale, chopped roughly
• 3/4 cup elbow pasta
• 1/2 tsp sea salt
• large pinch of black pepper
• parmesan cheese for topping if desired

Instructions

1. heat a large pot over med. heat and add the olive oil. Throw in the bacon and cook until it starts to brown. Add the garlic, onion, carrots, celery, zucchini, oregano and bay leaf. Cook and stir slowly for about 15 min. or until veggies start to soften.
2. Add potato, tomatoes, beans and broth, cover and bring to a boil. Simmer 30 min, then check if potato is soft.
3. Add kale and pasta, cook 10 more min. If it's too thick, add a bit more broth.
4. Season with salt and pepper and top with parm cheese when you serve. Do not eat the bay leaf.

I Originally shared this post over at Today’s Create Live Summer series- Minestrone Soup recipe. What are you using garden veggies for this summer? I’d love more inspiration! Here’s a few other garden friendly recipes from me!

Dark Chocolate Zucchini Cake

Veggie Pasta Salad

Tomato Stack Salad