Summary

Ingredients

• 1 onion (s)
• 2 potato (s)
• 150 g beans, reen
• 1 carrot (s)
• 1 tuber fennel
• 50 g bacon (breakfast bacon)
• 2 tablespoon olive oil
• 1 liter broth
• 100 g noodles (croissant noodles)
• 12 tomato (s) (cocktail tomatoes)
• 0.5 ½ bunch basil
• 4 teaspoon parmesan, grated

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Instructions

1. Peel the onion and potato and cut into cubes. Clean, wash and chop the beans. Clean the carrot and cut into slices. Clean the fennel bulb and cut into cubes.
2. Cut the breakfast bacon into cubes and fry in oil. Add vegetables and sauté for about 5 minutes. Add the broth, bring the soup to a boil and cook for 10 minutes. Add the pasta and cook for another 5 minutes. Cut the cocktail tomatoes into quarters and let them heat up briefly in the soup. Cut the basil into strips and sprinkle over the soup. Serve with grated parmesan.