Italian vegetable soup
This is a hearty, aromatic Italian soup full of fresh vegetables, herbs and pasta.
Preparation: 1h
Easy
Preparation: 1h
Easy
Ingredients:
- 1200 g water
- 1 g ground black pepper
- 80 g pasta
- 80 g Onion, raw
- 200 g Squash-summer, raw
- 150 g Carrot
- 12 g salt
- 100 g leek
- 200 g tmato
- 100 g Celery
- 60 g Cheese, Parmezan
- 40 g Oil, olive
- 200 g Potato, long stored
- 10 g parsley leaves
Method of cooking:
- Add 10 grams of parsley leaves to the mixing bowl. Chop for 10 seconds at a speed of 10 rotations. Transfer the contents to a small bowl and set aside. Add 80 grams of finely chopped onion and 100 grams of finely chopped white part of leek to the mixing bowl. Chop for 10 seconds at a speed of 10 rotations. Scrape down the sides of the bowl with a spatula.
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