Vegetable broth soup
-
25 minutes
Ingredients
For 4 persons
-
100 g
-
1
onion (finely chopped)
-
1
leek
-
1
white celery
-
2
carrots
-
100 g
beans
-
50 g
peas
-
1
tomato
-
2 l
water
-
4
chicken stock cubes
-
butter
-
salt and pepper
Vermicelli
These traditional pasta sticks provide a delicious addition to any soup. Cook this pasta along with the soup and enjoy the delicious full flavour it produces.
Preparation
- Cut the leek into narrow half rings, the celery and carrots into small cubes and the beans into 1/2 cm pieces.
- Skin the tomato, remove the seeds and cut the flesh into small cubes.
- In a saucepan, heat the butter and sauté the onion, leek, celery and carrots until translucent.
- Add the water and chicken stock cubes and bring to the boil.
- Add the beans and peas to the broth, cover and cook for 8 minutes.
- Add the pasta and diced tomatoes and cook for another 4 minutes.
