John Myers
Ingredients for 4 servings:
- 1 bunch of parsley
- 100 g smoked belly bacon (Wammerl)
- 1 large onion(s)
- 2 cloves garlic
- 4 beefsteak tomatoes
- 500 g zucchini
- 2 tbsp olive oil
- 1 liter meat broth, strong
- 150 g pasta (croissants)
- Salt and pepper, black
- 2 tbsp Parmesan, grated
- some mini mozzarella
- Basil, chopped
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes
spicy with some bacon
Finely chop the parsley. Cut the bacon into very small cubes. Peel, quarter, and thinly slice the onion. Peel and finely chop the garlic. Quarter, deseed, and dice the tomatoes. Wash the zucchini, halve it lengthwise (unpeeled), and slice it. Heat the olive oil in a saucepan, sauté the onions, garlic, parsley, and bacon over low heat until the onions soften. Then add the tomatoes and zucchini and sauté for another 5 minutes. Pour the hot broth over the vegetables and add the pasta. Simmer for 10-15 minutes, until the pasta is “al dente.” Season with pepper and salt, if desired. Add the mozzarella balls to the soup just before serving, or serve as you would with Parmesan. Sprinkle with basil to serve.
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