Rich and Thick Minestrone

Rich and Thick Minestrone

This is our staple soup, minestrone.
This is a rich and thick version.

Ingredients: about 5 bowls worth

Canned whole tomatoes
1 can
1 stalk
Carrot or zucchini
1/3 or 1/2
1 medium
4 ~ 5 slices
2 cloves
Olive oil
2 ~ 3 tablespoons
Consomme bouillon cubes
2 cups (400 ml)
a small amount
Black pepper
a small amount
Fresh parsley
to taste
Bay leaves
2 small
Grated cheese
to taste


1. Cut the celery, carrot (zucchini), and onion into 1 cm cubes. Cut the cabbage into 2 cm cubes. Mince the garlic, and cut the bacon into 1 cm strips.
2. Put the olive oil and Step 1 garlic in a frying pan, and fry over low heat until fragrant.
3. When fragrant, turn up the heat to medium. Add the bacon→ onion→ carrot (zucchini)→ celery→ cabbage in that order and stir-fry.
4. When the vegetables are soft and wilted, pour in the water. Turn up the heat to high, then add whole tomatoes, consomme bouillon, and bay leaves. When it starts to boil, turn down the heat to low, and simmer for about 30 minutes.
5. Adjust the taste with salt and pepper.
6. Serve in a bowl, sprinkle grated cheese, and garnish with parsley.

Story Behind this Recipe

I usually cook with fresh tomatoes, but I tried cooking with canned whole tomatoes this time.