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.
Put the olive oil and Step 1 garlic in a frying pan, and fry over low heat until fragrant.
When fragrant, turn up the heat to medium. Add the bacon→ onion→ carrot (zucchini)→ celery→ cabbage in that order and stir-fry.
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.
Adjust the taste with salt and pepper.
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.
You can adjust the thickness of the tomatoes with water, so please adjust it to your liking. When you are adding water, increase by 1 consomme bouillon cube per 300 ml of water.