To prepare the soup start by washing and peeling the vegetables: Peel the potatoes and pumpkin and cut it into cubes, do the same with the zucchini, cut the leeks into strips and the cauliflower in florets.
Finely chop the carrots, celery, onion and garlic and put them to fry in a large pan with extra virgin olive oil. When the vegetables have softened, add the slices of bacon and let it get crusty.
Then add all the vegetables previously prepared and diced and the peas and the pinto beans.
Cover all the ingredients with cold water and bring to a boil.
Now crusts of the parmesan cheese and season with salt.
Cover the soup and let it simmer until the vegetables are cooked (it will take about 50 minutes).
Finally add the chopped parsley and basil with a knife and add the rest of the extra virgin olive oil, add the pepper and serve your minestrone soup hot or warm!