| Cook Time | 35 minutes |
| Servings |
Ingredients
- 200 gram Green peas
- 300 gram Beans green beans 100g + white canned 200 g
- 3 tablespoons olive oil
- 200 gram Pasta small
- 2 pieces Celery root
- 200 gram Broccoli
- 200 gram Cauliflower
- 1 piece Tomato
- 1 piece Potato
- 2 cloves garlic
- 1 piece Bulgarian pepper
- 1 piece Zucchini
- 1 piece Onion
- 1 piece Carrot
- 1,5 liters Broth (chicken)
- 50 gram Cheese hard parmesan
- Greens dill, parsley, Basil, to taste
- Salt to taste
- Seasoning (Provence herbs) to taste
- Black pepper to taste
Ingredients
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Instructions
- That's all we need for the soup.
- I had a pre-cooked chicken broth. All the vegetables I washed, cleaned and cut into small pieces. Canned beans washed.
- Tomato parboiled (so it is easy to clean the skin), cleaned, cut into pieces without seeds.
- Pour in a pan the oil, add onion, carrot, celery and fry all until Golden brown. Then added sliced garlic.
- Add chicken broth when the broth boiled, added potatoes and small pasta.
- After 5-7 minutes, added cauliflower, broccoli, bell pepper, green beans, green beans, zucchini. And everything cooked for another 5 minutes. Added tomato, Provencal herbs, which include: thyme, oregano, rosemary, salvia, Basil, marjoram, mint.All cooked until tender vegetables. In the end, before turning off, I added canned beans. Salted to taste.
- Soup is ready. Serve with pesto and grissini.
