Neapolitan minestrone

Ingredients for 4 servings:

• 1 bell pepper(s), yellow
• 50 g bacon, Italian (pancetta)
• ½ onion(s)
• ½ carrot(s)
• ½ garlic clove(s)
• 2 tbsp olive oil
• 3 tomatoes, peeled, pitted and diced
• 2 potatoes, diced
• 100 g beans, fresh, thick, split
• 2 zucchini, sliced
• 100 g peas, fresh, split
• ¼ white cabbage, cut into strips
• 1 lettuce (endive), cut into strips
• 1 eggplant(s), diced
• 100 g pasta (cannolicchi or fusilli)
• 2 tsp basil, freshly chopped
• salt and pepper
• Parmesan, freshly grated

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Roast the peppers under a preheated grill, turning frequently, until the skin turns black and blisters. Place in a freezer bag and tie the bag tightly. Let cool slightly, then peel off the skin and dice the peppers. Dice the bacon, onion, and carrot. Finely chop the garlic. Heat the oil and lightly brown the bacon, onion, carrot, and garlic over low heat for a few minutes. Add the tomatoes and fry everything for 10 minutes, stirring. Add 2 liters of water and season with salt and pepper. Bring the soup to a boil, add the potatoes and beans, and simmer for 1 hour. Add the zucchini, peas, lettuce, cabbage, eggplant, and peppers and cook for another 30 minutes. Add the pasta and cook for about 10 minutes, until the pasta is tender but still firm to the bite. Season with salt. Transfer the minestrone to a soup tureen, sprinkle with basil, and serve with Parmesan cheese.