Minestrone in Istria is prepared with pulses, cured meat and vegetables. This spring version is added with vegetables – peas, Swiss-chard and fennel. Thickness will be achieved with added bacon, garlic and parsley, by finely chopping them into a paste and adding them at the beginning of cooking so that the bacon is overboiled. Excellent invigoration with home-made bread, and tastes will be imbued more if prepared a day earlier.