Minestrone Soup

This hearty Minestrone Soup is packed with tender vegetables, pasta, fragrant herbs, and savory spices, creating a rich, comforting bowl bursting with flavor. Every spoonful is wholesome, satisfying, and anything but bland or boring. It’s just the kind of soup that makes you want seconds.

INGREDIENTS:

• 2 tbsp Light Olive Oil
• ¼ cup Red Onions, chopped finely
• 1 tbsp Garlic, chopped finely
• ¼ cup Celery, cut into slices
• ¼ cup Green Bell Pepper, chopped into small dice
• ¼ cup Red Bell Pepper, chopped into small dice
• ½ cup Plum Tomatoes, chopped into small dice
• 200 grams Bacon, cut into thick strips
• 1 ½ cups canned Diced Tomatoes
• ½ cup Potatoes, chopped into small dice
• ½ cup Carrots, chopped into small dice
• ¾ cup Orecchiette pasta, uncooked
• 8 cups of Water
• 1 tsp Fresh Oregano
• 5 pieces Dry Bay Leaves
• 1 cup White Kidney Beans
• ¾ cup Zucchini, chopped into small dice
• ½ bunch of Fresh Basil Leaves, cut into chiffonade
• ½ cup Grated Parmesan Cheese, for garnish
• Salt and Pepper, to taste

PROCEDURE:

1. Using a large deep saucepan, add the olive oil and turn on a medium heat. Add the red onion, garlic, and celery, and stir until the aromatics are softened.
2. Add the bell peppers and tomatoes, and continue to cook for 5 minutes.
3. Now put the vegetables on one side of the saucepan, and put in the bacon strips. Continue to cook the bacon until golden and render its fats.
4. Add the canned tomatoes, potatoes, carrots, and orecchiette pasta. Mix all together.
5. Add the water, oregano, and bay leaves. Then add the white kidney beans and zucchini. Cover the saucepan, and continue to simmer until the pasta is al dente. It will take 7-8 minutes.
6. Once the pasta is al dente, season it with salt and pepper.
7. Put the basil leaves in and simmer for another 3 minutes.
8. Turn off the heat. In a bowl, put your minestrone soup and garnish it with fresh oregano and grated parmesan cheese and serve.