Vegetable Soup with Pasta and Bacon

Ingredients

• 2 Zucchini
• 150 g canned kidney beans
• 1 stalk Celery
• 2 shallots
• 2 Garlic cloves
• 200 g savoy cabbage
• 2 carrots
• 2 tbsp olive oil
• 800 ml vegetable broth
• 50 g bacon cubes
• 150 g farfalle pasta
• Salt
• ground pepper
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash, trim and slice the zucchini into strips or shave it. Rinse the beans in a sieve and drain. Wash, trim and cut the celery into slices; finely chop the celery leaves. Peel and finely chop the shallots and garlic. Wash, trim and cut the savoy cabbage into bite‑sized pieces. Peel and dice the carrots.

2. 2.

   Sauté the shallots and garlic in hot oil in a pot. Add the zucchini, carrots, celery, bacon and savoy cabbage, sauté briefly, then deglaze with the broth. Simmer for about 10 minutes. Stir in the pasta and simmer very al dente for about 8 more minutes. Add the celery leaves and beans. Let it rest for about 2 minutes, season with salt and pepper. Finally add parsley and serve.

3. 3.

   Serve with toasted bread strips if desired.