Traditional Greek Soup

Directions

1. Peel the onions and cut them into small dice. Peel the carrots as well and cut them into small dice. ≈ 8 min
2. Remove the leaves and young roots from the leek, then cut it in half lengthwise. Wash it and cut it into thin strips. ≈ 8 min
3. Wash the white parsley and cut it into pieces. ≈ 8 min
4. Cut the pancetta into small dice. ≈ 8 min
5. Wash the zucchini, remove any damaged parts and the flower buds. Cut them into slices about 1 cm thick. ≈ 8 min
6. Peel the potatoes and cut them into small dice. ≈ 8 min
7. To peel the tomatoes, dip them in hot water. The skin comes off easily; cut the flesh into small pieces. ⏱ ≈ 30 min
8. In a saucepan, pour in 3 tbsp of olive oil and heat it. Add the pancetta and cook for 1 minute over medium heat. ⏱ 1 min
9. Add the onions, leek, potatoes and parsley. Continue cooking for one more minute. ≈ 3 min
10. Add 1 1/4 liters of hot water and a few tablespoons of salt. Mix well. ≈ 4 min
11. Cover the saucepan and simmer the vegetables over low heat for about 15 minutes. ⏱ 15 min
12. Mix the zucchini, tomatoes and the remaining olive oil together. ≈ 4 min
13. Let the broth simmer for another 15 minutes. Season with salt and pepper. ⏱ 15 min
14. Stir in the parsley and oregano (leaves only, cleaned and chopped) before serving. ≈ 4 min