Broth - 6-8 cups
Salami - 7 oz (sliced thin strips)
Lean bacon - 3 1/2 oz (finely diced)
Canned beans - 7 oz (drained)
Carrots - 4 pcs. (peeled and diced)
Celery - 8 stalks (chopped)
Zucchini - 2 pcs. (diced)
Tomatoes - 4 pcs. (skinned and diced)
Onion - 1 pc. (peeled and sliced rings)
Garlic - 1 clove (minced)
Parsley - 1 bunch (1 whole sprig and the rest finely chopped)
Rosemary - 1 sprig
Bay leaf - 1 pc.
Olive oil - 4 tbsp
Parmesan cheese - 6 tbsp (grated)
Green onions to taste (chopped)
Salt and ground black pepper to taste
Directions:
Heat 2 tbsp olive oil in a large saucepan. Saute bacon with 1 sprig parsley and rosemary, bay leaf, onion and green onions.
Remove parsley and rosemary sprigs. Add vegetables (except tomatoes) and remaining oil. Cook several minutes stirring.
Add tomatoes and season with salt and pepper to taste. Pour the broth, add beans, salami garlic and 3/4 parsley. Simmer 5 minutes and remove from heat.
Pour cooked soup in bowls and garnish with chopped parsley and grated Parmesan cheese.
Number of servings - 6
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