Light minestrone soup made with fresh seasonal vegetables

Ingredients

• 1 clove of garlic
• 1 larger white onion
• 1 small red chilli pepper
• 2 carrots
• 2 parsley
• 1 larger zucchini
• 2-3 potatoes
• 200 g cauliflower (florets)
• 150 g peas (fresh or frozen)
• 1 can of white beans (cannellini), drained and rinsed
• 2 slices of quality smoked bacon (optional)
• olive oil
• ½ teaspoon dried oregano
• 1 fresh bay leaf
• 5-6 large fresh tomatoes (garden tomatoes, ripe)
• about 800 ml vegetable broth + 200 ml water (you can adjust according to the density of the soup)
• a handful of leafy greens (e.g. kale, chard, spinach)
• fresh basil
• grated parmesan cheese for serving
• salt and pepper to taste

Method

1. Preparation of vegetables: peel and finely chop the garlic and onion. Cut the chilli pepper into slices. Cut the carrots, parsley and zucchini into smaller pieces. Cut the potato into cubes, the cauliflower into small rosettes and the tomatoes into coarser pieces.
2. Base trimming: Heat the olive oil in a large pot, add the bacon (if using, otherwise you can substitute a piece of butter) and fry until golden brown. Then add the garlic, onion, chilli, carrot, celery, courgette, oregano and bay leaf. Sauté over medium heat for about 10-12 minutes, until the vegetables are wilted.
3. Cooking the soup: add potatoes, cauliflower, beans, tomatoes and pour the broth with water. Bring the soup to a boil, turn down the heat and let it bubble gently for 25-30 minutes until the vegetables are tender.
4. Finish: In the last 10 minutes, add the peas, leafy greens and pasta if desired. If you prefer a thinner soup, add a little water.
5. Serving: serve hot, ideally with crusty bread. Optionally, add fresh basil and sprinkle with parmesan cheese.