Veggie-packed Minestrone

Name: Veggie-packed Minestrone
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 Onion; 1/2 Carrot; 1 Potato; 3 leaves Cabbage; 3 slice Bacon; 1 tbsp Olive oil; 1/2 Canned tomatoes; 2 cup Water; 2 cubes Consomme soup stock; 1 Bay leaf; 30 grams Macaroni; 1 dash Salt and pepper; 1 Parmesan cheese; 1 Dried parsley

cookpad.japan @cookpad_jp

All of my cooking centers around how to get my vegetable hating son to eat his vegetables.
He especially hates raw tomatoes which is why I used canned tomatoes as the tomato base. He'll eat it if I use that.

It also tastes good with wiener sausages in place of bacon.
You should really boil the macaroni separately before adding, but that's so troublesome so I always boil it in the soup with the vegetables.
You can make this with a wide variety of vegetables. Recipe by OBU

cookpad.japan @cookpad_jp

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Ingredients

4 servings

1/2Onion
1/2Carrot
1Potato
3leaves Cabbage
3 sliceBacon
1 tbspOlive oil
1/2Canned tomatoes
2 cupWater
2cubes Consomme soup stock
1Bay leaf
30 gramsMacaroni
1 dashSalt and pepper
1Parmesan cheese
1Dried parsley

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Steps

1

Chop the vegetables and bacon into 1cm cubes. Soak the potatoes in water and drain well before using.
2

Heat up the olive oil in a pot and cook the bacon on a medium heat.
3

Add the vegetables and saute. Season with salt and pepper.
4

Add the tinned tomatoes, water, consomme, and bay leaf. Simmer for 15-20 minutes on medium heat. Skim off any scum that appears.
5

Add the macaroni and boil according to the amount of time listed on the package. Taste the soup and adjust the flavor with salt and pepper.
6

You can top it with parmesan cheese or dried parsley.