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Summer minestrone with bacon

Summer minestrone with bacon


British bacon and seasonal veg add a fresh twist to this Italian classic

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    1569kj 375kcal
  • Fat
    Low 22%
  • Saturates
    Low 25%
  • Sugar
    Low 22%
  • Salt
    High 22%

% of adult’s reference intake | Carbohydrates per serving : 33g


  • 4 rashers Co-op British smoked rindless streaky bacon
  • 1/2 tbsp Co-op olive oil
  • 1 leek, finely chopped
  • 1 stick Co-op British celery, finely chopped
  • 1 courgette, finely chopped
  • 1 clove garlic, finely chopped
  • 400g can Co-op chopped tomatoes
  • 500ml vegetable stock
  • 50g Co-op spaghetti
  • 100g baby spinach leaves
  • 100g shelled Co-op British peas
  • Freshly ground black pepper
  • Serve with Parmesan shavings and basil leaves (optional)


  1. Fry the bacon in a pan with the oil until crispy, chop and set aside
  2. Add the leek, celery, courgette and garlic, and cook for 10 mins
  3. Pour in the tomatoes and stock, and bring to the boil
  4. Break the spaghetti into the pan and simmer for 8 mins
  5. Stir in the spinach and peas and simmer for 3 more mins, then add the bacon
  6. Season with pepper and serve with the Parmesan and basil, if using

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