Cut the ♡ marked ingredients into 1 - 2 cm cubes. Cut the cabbage into 3 cm pieces. Cut the bacon into 1 cm wide strips and mince the garlic.
Gently fry the garlic in olive oil (not listed in ingredients) until fragrant, then add the bacon and onions. Cook until the onions are translucent.
Add the ♡ marked ingredients except the onions and sauté until the eggplant is cooked though.
Add the cabbage and all the ♥ marked ingredients. Bring to a boil and reduce the heat to low-medium and simmer for 20 minutes, stirring continually.
Simmer for 20 minutes, and you have a delicious soup.
Story Behind this Recipe
My family are crazy about soup, veg-packed minestrone in particular. This soup gets great reviews from our friends, too.
I generally follow the ingredients as listed, but the only vital ingredients are the ♥ marked ones. Provided you include those and stick to the listed ratios, you can include whatever else that takes your fancy. I use any leftovers in pasta dishes or risotto. When cooking the photographed soup, I skipped Step 1 so it's lighter in color than usual.