4 beets
250 g of turnip greens
3 peeled tomatoes
2 zucchinis
1 medium onion
1 garlic clove
3 large potatoes
2 cloves of garlic minced
5 fresh parsley leaves
1 cup grated cheese
150 g of bacon
100 g of spaghetti
Salt and black pepper to taste
2 liters of boiling water
2 bouillon cubes
4 beets
250 g of turnip greens
3 peeled tomatoes
2 zucchinis
1 medium onion
1 garlic clove
3 large potatoes
2 cloves of garlic minced
5 fresh parsley leaves
1 cup grated cheese
150 g of bacon
100 g of spaghetti
Salt and black pepper to taste
2 liters of boiling water
2 bouillon cubes
Cut the potato, beet, onion, and zucchini into small cubes
Slice the garlic clove
In a large pot, cook the crumbled bacon over medium heat until golden brown
Add the sliced garlic, minced onion, and sauté for 5 minutes
Add the garlic, diced tomato, and other vegetables
Combine the boiling water with bouillon cubes
Cook until the vegetables are tender
Add the spaghetti and cook until al dente
Serve with grated cheese sprinkled on top
