Italian vegetable soup

Name: Italian vegetable soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 Fennel Tuber; 3 Carrots; 1 collar Spring onions; 2 TABLESPOONS Olive oil; 2 TABLESPOONS Tomato paste; 1,5 l Vegetable broth; 1 small green pepper; 2 Courgette; 6 medium-sized tomatoes; 4 TSP Basil Pesto

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1/2 Fennel Tuber
3 Carrots
1 collar Spring onions
2 TABLESPOONS Olive oil
2 TABLESPOONS Tomato paste
1,5 l Vegetable broth
1 small green pepper
2 Courgette
6 medium-sized tomatoes
4 TSP Basil Pesto

Directions

1
Wash and clean the fennel and cut into strips. Wash, clean and peel the carrots and cut them in half lengthwise. Wash and clean spring onions. Cut carrots and spring onions diagonally into thin strips.
2
Heat the oil in a pot. Sauté carrots and fennel for 1-2 minutes. Add tomato paste and briefly sauté. Deglaze with broth and bring to the boil. Let the soup simmer for about 20 minutes.
3
Halve, clean and wash the peppers. Wash and clean the zucchini. Wash, clean, quarter and seed the tomatoes. Cut tomatoes, peppers and zucchini into small cubes. Add zucchini and bell peppers to the soup about 10 minutes before the end of the cooking time.
4
Add the tomatoes and spring onions after another 5 minutes. Call soup in plates