Bacon, Swede and Cavolo Nero Minestrone

A gently aromatic wintery take on minestrone built on slow-rendered bacon, sweet swede, and earthy cavolo nero. The broth is light, golden and clean, lifted with white wine and finished with lemon and herbs. Swede is an underused vegetable that brings subtle sweetness and a buttery texture, giving this soup a distinct warmth and depth. Orzo adds substance without heaviness, and a handful of shredded roast chicken turns it into a satisfying meal for colder days.

Yield 4

Author Sorrel's Kitchen

Prep time

20 Min

Cook time

40 Min

Total time

1 Hour

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Bacon, Swede and Cavolo Nero Minestrone

 A gently aromatic winter minestrone made with bacon, swede and orzo in a light golden broth, finished with lemon, herbs and a touch of Parmesan for warmth and depth.

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Ingredients

• 2 tbsp olive oil
• 1 tbsp butter
• 150g thick-cut smoked bacon, finely diced
• 1 shallot, finely diced
• ½ small leek, trimmed and finely sliced
• 1 celery stick, finely diced
• 3 garlic cloves, crushed
• 2 bay leaves
• 6 thyme sprigs
• 100ml dry white wine (optional)
• 1.25 litres good-quality chicken or vegetable stock
• ½ swede, peeled and diced into 1 cm cubes
• 200g orzo
• 5–6 cavolo nero leaves, tough stems removed and leaves finely chopped
• 2 tbsp chopped herbs of your choice
• Juice of ½ lemon
• Salt and black pepper
• Finely grated Parmesan, to serve
• Extra lemon wedges
• Optional: leftover roast chicken, shredded3 tbsp olive oil

Instructions

1. Warm the olive oil and butter in a large, heavy-based pan over medium heat. Add the diced bacon and cook slowly for 6–8 minutes until the fat renders and the bacon is crisp but not dark. Add the shallot, leek and celery with a pinch of salt and cook gently for about 10 minutes until soft and translucent, stirring occasionally.
2. Stir in the garlic, bay leaves and thyme, and cook for 30 seconds until fragrant. Pour in the white wine, if using, and let it bubble for 2 minutes to reduce slightly. Add the stock and bring to a gentle simmer for 5 minutes, then add the diced swede.
3. Add the orzo and cook for 5 minutes, stirring occasionally, until both orzo and swede are tender but not soft. The broth should remain clear but lightly thickened from the starch released by the orzo.
4. Remove the bay leaves and thyme sprigs. Stir in the chopped cavolo nero and simmer for 2–3 minutes until just wilted. Add the herbs and lemon juice, then season with salt and pepper to taste.
5. If using, fold in the shredded roast chicken just before serving so it warms through without overcooking.
6. Ladle into warm shallow bowls and finish with grated Parmesan. Serve with extra lemon wedges on the side.

Nutrition Facts

Calories

390

Fat

17 g

Carbs

33 g

Protein

25 g

Sugar

3 g

Approximate values per serving

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https://www.sorrelskitchen/blog/bacon-swede-minestrone

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minestrone, bacon, swede, cavolo nero, orzo, white wine, clear soup, winter recipe, italian soup

Autumn, Winter, Mains, Dinner, Lunch

Italian

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Ingredients and sourcing tips

Bacon

Choose thick-cut smoked streaky rashers with a good balance of fat and meat so the fat renders slowly and flavours the vegetables naturally rather than turning greasy.

Swede

Adds gentle sweetness and a buttery texture that balances the smoky bacon. Dice it evenly so it cooks through without breaking down. Adding it 5 minutes before the orzo keeps the cubes tender but defined.

Cavolo nero

This dark Italian kale adds colour contrast and a slightly bitter note that balances the sweetness of the swede. Slice or chop it finely and stir it in near the end so it softens but keeps its structure and deep green tone. If unavailable, use curly kale (cooked slightly longer for tenderness), Savoy cabbage for a milder flavour, chard for a silky texture, or spinach added right at the end for a softer, lighter result.

Orzo

Tiny, rice-shaped pasta that thickens the broth lightly as it cooks. Stir it often to prevent sticking and avoid overcooking so the soup stays clear and brothy.

Variations and dietary swaps

Without bacon

Start with olive oil and butter only, then add a pinch of smoked paprika or a few chopped sun-dried tomatoes for depth.

With beans

Stir in some drained cooked borlotti or cannellini beans alongside the orzo for extra substance.

Grain swap

Pearl barley or spelt work well if you prefer a heartier texture.

Cavelo nero

If unavailable, use curly kale (cooked slightly longer for tenderness), Savoy cabbage for a milder flavour, chard for a silky texture, or spinach added right at the end for a softer, lighter result.

Kitchen notes

Tips and pitfalls to avoid

Keep the soup at a gentle simmer throughout. Boiling makes the broth cloudy and dulls the flavour. Remove the whole woody herbs before serving.

Timing and texture cues

The swede should be soft but still hold its shape, the orzo al dente, and the cavolo nero just wilted and bright.

Preparation detail

Use a heavy-based pot so the bacon renders evenly without catching. Deglaze properly with the wine to lift all the flavour from the base.

Storage and make-ahead

Best made and eaten fresh. You can cook the bacon, vegetables and base ahead, then stop before adding the orzo and cavolo nero. When ready to serve, bring the broth back to a simmer, add the orzo, and finish with the greens so everything stays bright and the texture isn’t heavy or swollen.

Serving suggestions

How to serve

Ladle into shallow bowls, top with grated Parmesan and black pepper, and serve with warm crusty bread or focaccia for soaking up the broth.

Drinks to pair

A crisp Verdicchio or Soave works perfectly, or try a light red like Dolcetto for a more savoury pairing.