Minestrone Soup with Bacon and Asparagus

Ingredients

Water 2000 ml

Bacon 2 slices

Asparagus 1 bunch

Green peas 1 cup

Carrots 2

Zucchini 1

Onion 1

Tomato 1

Garlic 3 cloves

Spinach 0.5 cup

Fresh basil 1 bunch

Parmesan cheese 100 g

Pasta 150 g

Olive oil to taste

Salt to taste

Ground black pepper to taste

Peel the onion, garlic, and carrots. Cut all vegetables and the bacon into small cubes. Heat the broth/water.

 Heat olive oil in a large saucepan and add the bacon, onion, carrot, and garlic. Cook over medium heat for 5-7 minutes. Add the zucchini and cook for another 4 minutes, until the vegetables are tender.

Chop the parsley and spinach leaves. Add the herbs, tomatoes, asparagus, and peas to the pan. Pour in the hot broth and bring to a boil. Season with salt and pepper. Add the pasta and simmer for 8 minutes.

Remove the soup from the heat. Finely chop the basil leaves and add them to the soup. Cover for 2 minutes. Ladle the soup into bowls and sprinkle with Parmesan cheese.

Enjoy!