Italian minestrone soup with bacon and asparagus

Italian minestrone soup with bacon and asparagus


Water – 2 liters
Bacon – 2 slices
Asparagus green – 1 bunch
Fresh green peas peeled – 1 cup
Carrots – 2 pcs.
Zucchini – 1 pc.
Onions – 1 pc.
Tomato – 1 pc.
Garlic cloves – 3 cloves
Spinach – 0.5 stack.
Fresh Green Basil – 1 bunch
Parmesan grated – 100 g
Macaroni “Shells” – 150 g
Olive oil – to taste
Salt – to taste
Ground black pepper – to taste


1. Peel the onion, garlic and carrots. All the vegetables and bacon cut into small cubes. Heat the broth / water brew.

2. In a large saucepan, heat the olive oil and place the bacon, add the onions, carrots and garlic.

3. Cook over medium heat for 5-7 minutes. Put the zucchini in a saucepan and cook for another 4 minutes, until tender vegetables.

4. Chop the parsley and spinach leaves. Add to the pan greens, tomatoes, asparagus and peas, pour hot broth and bring to a boil, season with salt and pepper. Put the pasta into the soup and cook for 8 minutes.

5. Remove the soup from the heat. Finely chop the basil leaves and add to the soup, cover the pan for 2 minutes. Ladle the soup into bowls and sprinkle with Parmesan cheese.

Bon Appetit!

Italian soup recipe



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