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Pieopah
Autumn minestrone
Italian minstrone soup with bacon, tomato cubes, stir-fried vegetables, pipe rigate and basil.
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Ingredients
Directions
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Slice the garlic. Heat the oil in a soup pan and fry the garlic with the bacon strips for 3 min.
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Add the water, the bouillon tablets and tomato cubes, stir and bring to the boil. Cook for 5 minutes on low heat.
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Add stir-fry vegetables and pasta and cook for 8 minutes. Stir frequently. Season with pepper and salt.
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Remove the leaves from the basil and cut into strips. Divide the soup over the bowls and sprinkle with the basil.
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Nutrition
240Calories
Sodium0% DV0g
Fat9% DV6g
Protein30% DV15g
Carbs8% DV24g
Fiber0% DV0g
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