Italian minestrone

Ingredients for 4 servings:

• 2 bulbs of fennel
• 1 bunch of carrots
• 500 g tomatoes
• 2 onions
• 2 tbsp olive oil
• 150 g bacon, diced
• 1 liter vegetable broth (instant)
• 1 tsp paprika powder
• 2 tsp basil, chopped
• 40 g Parmesan, sliced
• pepper
• some basil strips

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rinse and clean the vegetables, dice the fennel. Peel and slice the carrots. Dice the tomatoes. Peel and chop the onions. Heat the oil and fry the bacon until crispy. Add the onions and sauté until translucent. Add the fennel and carrots and sauté for 5 minutes. Pour in the broth. Season the soup with pepper, paprika, and basil and simmer for 15 minutes. Add the tomatoes and heat briefly. Serve the minestrone soup in bowls, sprinkle with cheese, and garnish with basil.