Great with Seasonal Tomatoes: Minestrone

Great with Seasonal Tomatoes: Minestrone

Tomatoes are in season in the summer.

I made minestrone with plenty of vegetables to enjoy seasonal tomatoes.

Ingredients: 2 ~ 3 servings

2 slices
1 (about 120 g)
1/2 (about 70 g)
1/8 (about 30 g)
1 (about 120 g)
1 clove
Consomme soup stock cubes
1.5 (or 3 teaspoons of consomme powder)
200 ml
Olive oil
a small amount
Salt and pepper
to taste
Parsley (optional)
as needed
to your liking
to your liking


1. Cut the bacon into 2 cm strips. Chop the vegetables into 1 cm cubes or small pieces. Mince the garlic.
2. Pour olive oil in a pot, and fry the garlic until fragrant. Add the bacon, and stir-fry. Add all the vegetables except for the potato, and continue stir-frying.
3. When the onion becomes translucent, add the potato, water, and consomme cubes. Cover with a lid, and simmer over low to medium for 15 ~ 20 minutes.
4. When the ingredients reach your preferred softness, and the potato is cooked through, turn off the heat. Adjust the taste with salt and pepper.
5. Serve in a bowl, and sprinkle parsley to taste. There are 2 servings in the profile picture, and about 3 servings in these bowls.

Story Behind this Recipe

My grandma made minestrone for me, and I felt like cooking it, too.
I made it with tomatoes since they are in season now.