Italian vegetable soup

Cut all vegetables into cubes. Clean hot peppers from seeds, finely chop.

Divide vegetables into two mixtures. First mixture: onions, celery, hot peppers.

Second mixture: red bell pepper, green beans, zucchini.

Heat olive oil in a saucepan, add bacon.

Fry for a couple of minutes over medium heat, making sure that the bacon is not fried, but only melted the fat.

Add the first mixture.

Squeeze the garlic there.

Simmer over low heat for 10 minutes.

In the meantime, we clean the tomatoes.

We make cross-shaped cuts, fill with boiling water, wait for 3 minutes.

Then we take it out of the boiling water, peel it.

Grind the tomatoes in a blender until puree.

Add the tomatoes to the pan and simmer for 5 minutes.

Whoever has canned tomatoes - grind them in a blender.

Add the volume. pasta in a saucepan. Cook for another 5 minutes. We do everything over low heat.

Add the second mixture. Cook for 5 minutes.

Add boiling water to a full pot. Salt and pepper. Cook for another 10 minutes.

Let the soup boil a little. Turn off. The soup is ready.

Finely chop the basil leaves.

When serving, sprinkle with basil leaves and cheese.

Bon Appetit!