Minestrone Soup Recipe with Bacon
Number of servings - 4
Broth - 5-6 cups
Bacon - 2 oz (diced)
Tomatoes - 2 pcs. (skinned and diced)
Celery root - 1/4 pcs. (peeled and diced)
Celery - 1/2 stalk (chopped)
Red bell pepper - 1/2 pc. (seeded and diced)
Carrot - 1 pc. (peeled and diced)
Onion - 1 pc. (peeled and chopped)
Zucchini - 1 pc. (diced)
Potato - 1 pc. (peeled and diced)
Garlic - 1 clove (minced)
Olive oil - 2 tbsp
Rice - 3 tbsp
Frozen green peas - 7 oz
Parmesan cheese - 4 tbsp (grated)
Salt and ground black pepper to taste
Heat olive oil in a large saucepan and saute bacon. Add vegetables and saute for 5 minutes stirring.
Pour the broth, bring to a boil and simmer 5 minutes. Add rice and cook 10 minutes. Salt and pepper to taste.
Add frozen green peas and cook 5 minutes.
Pour cooked soup in bowls and garnish with grated Parmesan cheese.
Ready in: 35 minutes.