Chop up the bacon.
Heat some olive oil in a saucepan and fry the bacon over medium heat for 3-5 minutes.
Cut all vegetables into small cubes. Grate the garlic.
Cook the onions, carrots and garlic until the vegetables are soft.
Add bell peppers, zucchini, tomatoes and cook until zucchini is tender.
Pour the spices into a saucepan and cover the vegetables with water.
Bring the soup to a boil and simmer over low heat for 15-30 minutes, constantly removing the foam and fat from the surface.
Pour green peas into the soup 2-3 minutes before cooking.
Your minestrone is ready, serve it quickly.