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
Instructions
- That's all we need for the soup.
- I had pre-cooked chicken broth. All the vegetables I washed, cleaned and cut into small pieces. Rinse canned beans.
- Pour boiling water over the tomato (so that it is easy to peel it), peel, cut into pieces without seeds.
- Pour oil into a frying pan, add onions, carrots, celery and fry everything until golden brown. Then I added chopped garlic.
- Add chicken broth, when the broth boils, add potatoes and small pasta.
- After 5-7 minutes, add cauliflower, broccoli, bell pepper, string beans, green beans, zucchini. And everything was being prepared for another 5 minutes. Tomatoes, Provencal herbs have been added, which include: thyme, oregano, rosemary, sage, basil, marjoram, mint.All vegetables are cooked until soft. At the end, before turning it off, I added canned beans. Add salt to taste.
- The soup is ready. Serve with pesto and grissini.