Minestrone with Seasonal Vegetables and Bacon Recipe
There are many classic minestrone recipes in Italy. But today I’m going to make minestrone in the autumn, with seasonal autumn vegetables and bacon. In some areas of Italy, it is prepared with pancetta. Pancetta is Italian bacon or ham on a bone. which we can replace with brisket or bacon. Meat minestrones are more suitable for cold weather. Minestrone always turns out to be very thick and therefore very satisfying, and this is what you need these autumn days.
Servings
4
Cook Time
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. We prepare products for minestrone. Today I’m going to cook bacon with bacon. Minestrone is made from different vegetables depending on the season. Today I will take the vegetables that I have at home during this autumn period.
  2. All the vegetables for the soup are cut very finely (from the nail of the little finger). I crushed the garlic with the flat side of the knife. Chop the onion very finely. My brisket is cut into fresh slices. I cut it across in thin strips.
  3. Since we have a recipe for Italian cuisine, we take olive oil for its preparation and will not replace it with any other! To make this soup, I’ll take a thick-bottomed saucepan in which I’ll fry the vegetables and bacon, and then cook the minestrone. Pour in 1 tablespoon of oil, heat it up and put the chopped garlic. Fry it for a minute, it will give its flavor to the oil. It can be deleted. Next – finely chopped onion, fry until soft, add spices: basil, thyme, rosemary. You can take a ready-made set of Italian herbs. Spread with sliced bacon. Fry quite a bit.
  4. Spread the carrots, cut into small cubes. Cover and simmer for 5 minutes over medium heat. Next – small pieces of zucchini and bell pepper. Again we languish for 5 minutes. We do not need to cook vegetables in boiled form. In this soup they should be able to al dente (taste).
  5. Pour hot water. It is necessary that the water is about 5 cm above the vegetables. Bring to a boil, reduce the heat to low, cover and cook the soup for 10 minutes.
  6. Meanwhile, remove the skin from the tomato. Tomatoes need to be cut across and lowered into boiling water for a minute. The skin is easily removed.
  7. We also need to put cauliflower, beans and slices of tomatoes, small pasta in the soup. Cut the tomato into small cubes, disassemble the cauliflower into small inflorescences. Cut the beans into about 2.5-3 cm. If the beans are frozen, they need to be thawed.
  8. We put cauliflower and beans in the soup. Cook for 2 minutes. These vegetables cook very quickly, and again we don’t need to boil them.
  9. Put the pasta in the soup. It’s better to take a small one. Cook the pasta soup for another 5 minutes.
  10. Put the chopped tomato and chopped parsley into the finished soup. Bring to a boil and remove from heat. We don’t need to cook tomatoes and parsley. Let the soup brew a little.
  11. Before serving, sprinkle grated parmesan on a plate with minestrone. It is parmesan that is part of this soup. Of course, in the absence of this, you can use another hard cheese, your favorite.
  12. Serve the minestrone. Enjoy your meal.
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