Vegetable soup

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
4 5
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 1 Garlic clove
  • 1/2 chili pepper
  • 1 Pot of basil
  • 1 (approx. 500 g) Perennial celery
  • 1/2 package (150 g) frozen peas
  • 1 jar(s) (425 ml; separation weight: 265 g) white Italian beans
  • 250 g Tomatoes
  • 1 TABLESPOON Olive oil
  • 1/4 l Tomato juice
  • 7-10 Tbsp Salt
  • 100 g small pasta shells
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp olives, chillies, celery green and basil

Directions

  1. 1

    Peel the garlic and press it through a garlic press. Carve the chilli lengthwise, remove seeds and chop finely. Wash and chop the basil. Clean, wash and chop the celery into small pieces. Defrost the peas.

  2. 2

    Rinse and drain the beans. Clean, wash and slice the tomatoes. Heat oil. Sauté garlic and chilli in it. Add celery and basil. Steam for about 10 minutes while stirring. Deglaze with 3/4 litre water and tomato juice and bring to the boil, season with salt. Add tomatoes, peas, pasta and beans. Simmer for another 10-15 minutes.

  3. 3

    Steam for about 10 minutes while stirring. Deglaze with 3/4 litre water and tomato juice and bring to the boil, season with salt. Add tomatoes, peas, pasta and beans. Simmer for another 10-15 minutes. Season everything again with salt and pepper. Serve garnished with olives, chilli peppers, celery green and basil