What You Need to Cook1. Bacon, 8 slices (cut into strips)
2. Garlic, a clove
3. Red onion, one
4. Carrots, 2 pieces
5. Celery, leaves, two stalks
6. Zucchini, one
7. Leek, small
8. 2 cans of chopped tomatoes, in sauce, 400 grams each
9. Large potato, one
10. Sweet potato, one medium or small
11. Chickpeas, 400 grams from a can
12. 1 liter of vegetable stock or just water
13. Pasta, 1/2 cup, something small is best
14. Half a teaspoon of dried oregano, 1 bay leaf, 1 tablespoon of olive oil, 1/8 teaspoon of sea salt, 1/2 teaspoon of freshly ground black pepper
15. 5 tablespoons of grated parmesan cheese for the whole batch (optional, but it adds flavor) and... a spoonful of sour cream if you like :-)
How to Make It1. Finely chop the bacon. Now chop everything else finely: garlic, onion; remove the leaves from the celery and chop the stalks; peel and chop the zucchini and leek. Cut the carrots, potato and sweet potato into equal-sized cubes
2. Heat oil in a large pot, and add the bacon, letting it fry a bit to release flavor and aroma, about two minutes, now add the garlic, onion, carrots, celery, zucchini, leek, dried oregano (half a teaspoon), the bay leaf and braise slowly, stirring constantly, on low heat for about 15 minutes. To check, the vegetables should be soft
3. After that, add the tomatoes, potato, sweet potato, chickpeas and vegetable stock (or water), cover with a lid and bring slowly to a boil. Simmer on low heat for about 30 minutes
4. Now add the pasta (half a cup) and cook for another 10 minutes, until the pasta is done. If the soup is too thick, you can add a bit more stock or water
5. Right at the end, add the seasonings, basil is optional, but it tastes a little better with it, chop about 5 leaves finely and add to the soup. Now add salt and black pepper
6. Before serving, sprinkle parmesan into the bowls of soup. Enjoy your meal
2. Garlic, a clove
3. Red onion, one
4. Carrots, 2 pieces
5. Celery, leaves, two stalks
6. Zucchini, one
7. Leek, small
8. 2 cans of chopped tomatoes, in sauce, 400 grams each
9. Large potato, one
10. Sweet potato, one medium or small
11. Chickpeas, 400 grams from a can
12. 1 liter of vegetable stock or just water
13. Pasta, 1/2 cup, something small is best
14. Half a teaspoon of dried oregano, 1 bay leaf, 1 tablespoon of olive oil, 1/8 teaspoon of sea salt, 1/2 teaspoon of freshly ground black pepper
15. 5 tablespoons of grated parmesan cheese for the whole batch (optional, but it adds flavor) and... a spoonful of sour cream if you like :-)
How to Make It1. Finely chop the bacon. Now chop everything else finely: garlic, onion; remove the leaves from the celery and chop the stalks; peel and chop the zucchini and leek. Cut the carrots, potato and sweet potato into equal-sized cubes
2. Heat oil in a large pot, and add the bacon, letting it fry a bit to release flavor and aroma, about two minutes, now add the garlic, onion, carrots, celery, zucchini, leek, dried oregano (half a teaspoon), the bay leaf and braise slowly, stirring constantly, on low heat for about 15 minutes. To check, the vegetables should be soft
3. After that, add the tomatoes, potato, sweet potato, chickpeas and vegetable stock (or water), cover with a lid and bring slowly to a boil. Simmer on low heat for about 30 minutes
4. Now add the pasta (half a cup) and cook for another 10 minutes, until the pasta is done. If the soup is too thick, you can add a bit more stock or water
5. Right at the end, add the seasonings, basil is optional, but it tastes a little better with it, chop about 5 leaves finely and add to the soup. Now add salt and black pepper
6. Before serving, sprinkle parmesan into the bowls of soup. Enjoy your meal
