Passion for Pork

Minestrone Soup with Bacon

Sharman - Friday, September 6, 2013
Alan Irving tending to his Berkshire Pigs

Bacon Day 2013 has passed but I am still unveiling some of the winners to the Lux Steakhouse & Bar Bacon Day Dinner. Cindi Cunningham dropped of her tasty Minestrone Soup with Bacon recipe to Nicola and Alan Irving at the farmer’s market and scored herself a ticket to the bacon fest – an over-indulgent family-style meal prepared by Chef Paul Shufelt and his culinary team, using beautiful Berkshire pork from Irving Farms.

Lux raised over $6500 for Youth Empowerment & Support Services (YESS), a non-profit organization offering youth services for Edmonton youth at risk, and 120 people walked, or waddled, away stuffed yet excited for next year’s dinner.

Congrats to Cindi and thank you for sharing your favourite bacon recipe. And congrats to Chef Shufelt, Chef Cowan, Chef Philips and the rest of the Lux culinary team for an incredble and delicious Bacon Day 2013.


Minestrone Soup with Bacon
Submitted by Cindi Cunningham

It might seem like the bacon is a minor ingredient in this soup, but the flavor permeates throughout making it exceptionally hearty and delicious!


1 tablespoon olive oil
4 strips finely chopped best-quality side bacon
1 clove garlic, peeled and chopped
1 small onion, peeled and finely chopped
2 carrots, chopped
2 celery stalks, chopped
1 small zucchini, chopped
1 teaspoon dried oregano
1 teaspoon dried basil or 4-5 fresh chopped basil leaves
2 large cans chopped plum tomatoes
1 large potato, cut into small cubes
1 x large can chick peas, drained and rinsed
1 litre organic chicken stock or vegetable stock
salt& fresh ground pepper to taste
2 bay leaves
½ cup small pasta shells
1 cup fresh spinach leaves
Grated Parmesan cheese, for garnish

In a large soup pot, heat the olive oil and fry the bacon until it starts to brown. Add the garlic, onion, carrots, celery, oregano, and basil. Cook over medium heat for 10 minutes (until vegetables start to soften), stirring occasionally. Add tomatoes, potatoes, chick peas, stock, salt & pepper and bay leaves. Set to a high simmer for about 20 minutes (until potatoes are done). Add the pasta shells and cook until they are done, about another 10 minutes. Turn off heat and stir in spinach leaves. Serve garnished with Parmesan.