Autumn minestrone

Name: autumn minestrone
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 toe garlic; 2 el traditional olive oil; 250 g thin bacon strips; 1,5 liter water; 2 vegetable stock; 400 g tomato cubes; 800 g Italian stir fry chestnut mushrooms and leeks; 150 g pipe rigate; 15 g basil only the leaves

Italian minstrone soup with bacon, tomato cubes, stir-fried vegetables, pipe rigate and basil.

Ingredients

2 toe garlic
2 el traditional olive oil
250 g thin bacon strips
1,5 liter water
2 vegetable stock

400 g tomato cubes
800 g Italian stir fry chestnut mushrooms and leeks
150 g pipe rigate
15 g basil only the leaves

Directions

Slice the garlic. Heat the oil in a soup pan and fry the garlic with the bacon strips for 3 min.
Add the water, the bouillon tablets and tomato cubes, stir and bring to the boil. Cook for 5 minutes on low heat.
Add stir-fry vegetables and pasta and cook for 8 minutes. Stir frequently. Season with pepper and salt.
Remove the leaves from the basil and cut into strips. Divide the soup over the bowls and sprinkle with the basil.