Soup with horns and potatoes

1. We choose the pot in which we will cook the soup. It is desirable that it has a thick bottom, since first the ingredients in it will be fried. In such a pan, they will not burn, they will cook evenly.

2. Meanwhile, we will prepare the ingredients for the soup:

- peel the potatoes, wash them under running water. Then cut into cubes;

- we clean the carrots, wash them thoroughly. Cut the prepared carrots into cubes, not too finely;

- peel onion and garlic from the husk, cut into small cubes;

- peel the celery stalk, cut it coarsely;

- tomatoes are washed, cut into cubes. If desired, you can remove the skin;

- cut the bacon into thin strips, and then into cubes;

- grate parmesan on a fine grater;

- wash the parsley, dry it, cut it finely.

3. Well, now that the ingredients are prepared, you can proceed directly to cooking. We put the bacon in a saucepan, send it to the fire.

4. When the fat begins to melt, spread the carrots and celery. Fry for about 5-7 minutes. Then add the onion and garlic, continue to fry until the onion and fragrant garlic are soft, about 2-4 minutes.

5. Add dried herbs: basil and oregano. Mix it up. Pour chicken broth, bring to a boil. Put the potatoes in the boiling broth.

6. When the broth with potatoes boils again, spread the tomatoes. Drain the liquid from the beans, put them in the soup.

7. From this moment we cook for 15 minutes, after which we season the soup with salt and pepper. We spread the horns at this stage, cook until they are ready, about 6 minutes from the moment of boiling. Or rather, you should focus on the cooking instructions, which are usually indicated on the back of the package.

8. Lay out the soup in portions, sprinkle with grated parmesan and chopped parsley, serve on the table.

Bon appetit!