Rustic Vegetable, Bean, and Bacon Soup: Flavor and Comfort in Every Spoonful Recipe

Rustic Vegetable, Bean, and Bacon Soup: Flavor and Comfort in Every Spoonful Recipe

Ingredients

(Serves 4-6):

200g bacon, diced or stripped

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, sliced

2 medium potatoes, diced

1 medium zucchini, diced

1 cup cooked beans (can be black, red, or white)

1 can peeled tomatoes (or 3 chopped fresh tomatoes)

1 liter chicken or vegetable broth

1 cup shredded cabbage (optional)

1 tablespoon olive oil

1 bay leaf

Salt and black pepper to taste

Chopped parsley or chives for garnish

Directions:

In a large pot, heat the oil and fry the bacon until golden brown and crispy. Remove half of the bacon and set aside for garnish. In the same pan, sauté the onion and garlic in the bacon fat until translucent.

Add the carrots, potatoes, and zucchini and sauté for 5 minutes.

Add the peeled (or fresh) tomatoes, cooked beans, broth, and bay leaf. Season with salt and pepper.

Simmer over medium heat for 20-25 minutes, until the vegetables are tender. If using cabbage, add it in the last 5 minutes.

Add salt to taste and remove the bay leaf. Serve hot, sprinkled with the reserved bacon and parsley or chives.

Tip: Serve with toasted bread or croutons for an extra crunch. Enjoy!