Minestrone with Bacon
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
You can add any vegetables you like: cabbage, leeks, green beans, peas, spinach, zucchini, potatoes, or others — 500 grams.
Ingredients
- Onion - 1 piece
- Bacon - 1.8 oz
- Celery stalk - 2 pieces
- Bouillon cube - 1 piece
- Turnips - 2 pieces
- Baking Tomatoes - 2 cans
- White Beans - 1 can
- Passata Tomato Sauce - 3.5 oz
- Parmesan Cheese - to taste
- Olive Oil - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Clean the celery stalks of leaves and chop finely, do the same with the carrots and onion.
Step 2
Pour olive oil into a saucepan. Heat it, add the bacon (if you are making the soup with bacon) and chopped onion. Sauté for 1–2 minutes.
Step 3
Add celery, carrots, and the other vegetables, cover with a lid, and simmer on very low heat for 10–12 minutes until the vegetables are soft, stirring occasionally to prevent sticking to the bottom.
Step 4
Pour water over the vegetables, add salt, pepper, and bring to a boil.
Step 5
Keep on low heat, avoiding a vigorous boil, for 20–30 minutes, then add the tomatoes, bouillon cube, and leave on the heat for 5 minutes.
Step 6
Drain the canned beans and add them to the soup, then add the pasta (if you are making the dish with pasta). Cook until the pasta is done. If too much liquid has evaporated, add hot water. Do not allow a vigorous boil.
Step 7
Ladle the soup into bowls, drizzle with olive oil, and if desired, sprinkle with grated Parmesan. Serve very hot.
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