AuthorAngélique WilsonThis classic Italian soup is hearty,nutritious and very easy to make. This recipe will make 4 portions. Serve with Parmesan cheese and thin slices of toasted Flute/Baguette.
300 g Mixed vegetables- onions,leek,celery,carrot,turnip + cabbage (peeled)
50 g Butter or Oil
0.50 l White stock or water
1 Bouquet garni
25 g Peas
25 g French beans
25 g Spaghetti
50 g Potatoes, peeled
1 tsp Tomato purée
100 g Tomatos,skinned,deseeded and diced
Parsley to garnish
1
Wash and peel the mixed vegetables, then cut into paysanne - finely chopped shapes.
Cooking
2
Slowly cook the vegetables with butter or oil in a pan with the lid on.
3
Add the stock, bouquet garni and season with salt and pepper.
Simmer for 20 minutes
4
Add the peas and the beans and simmer for 10 minutes.
5
Break spaghetti into 2cm lengths, then add into soup with the potatoes, the tomato purée and tomatoes.
Simmer gently until all the vegetables are cooked.
6
Remove bouquet garni, taste and correct seasoning.
Serve with parsley
CategoryMain Courses
Ingredients
300 g Mixed vegetables- onions,leek,celery,carrot,turnip + cabbage (peeled)
50 g Butter or Oil
0.50 l White stock or water
1 Bouquet garni
25 g Peas
25 g French beans
25 g Spaghetti
50 g Potatoes, peeled
1 tsp Tomato purée
100 g Tomatos,skinned,deseeded and diced
Parsley to garnish