Provencal vegetable soup
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 1 Onion
- 1 Stalk leek (leek)
- 150 g Carrots
- 50 g Celery
- 200 g Potatoes
- 200 g green beans
- 300 g Courgette
- 250 g Tomatoes
- 1 (425 ml) small tin of white beans
- 2 (400 ml each) Glasses poultry stock
- 100 g vermicelli
- 5 Garlic cloves
- 1/2 bunch Basil
- 50 g grated cheese (e.g. Parmesan)
- 100 ml Olive oil
Directions
- 1
Clean, wash and chop the vegetables. Drain the beans. Heat the chicken stock and cook the vegetables in it at low heat for 25 minutes. Add the noodles five minutes before the end of the cooking time.
- 2
Peel and finely chop the garlic or press it through a garlic press. Wash and finely chop the basil. Mix garlic, basil and cheese and stir in the oil. Stir the "basil pistou" into the soup before serving.
- 3
No more boiling.
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