Artichoke Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
6
- Ingredients
- 1 l Beef broth
- 500 grams Cherry tomatoes
- 12 Artichoke hearts
- 250 grams Spinach
- 400 grams potatoes
- 2 onions
- 2 garlic cloves
- 80 grams freshly grated Parmesan
- 80 grams Pancetta (sliced)
- 150 grams soup noodles
- olive oil
- 1 rosemary
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the artichokes, drain and cut into quarters.
2.
Rinse and coarsely chop the spinach.
3.
Peel and dice the potatoes.
4.
Cut the pancetta into strips.
5.
Peel and finely chop the onions and garlic.
6.
Saute the onions, garlic, pancetta and spinach in 2 tablespoons of hot oil. Add the potatoes and pour in the broth. Simmer for about 10 minutes.
7.
Rinse the tomatoes and saute in hot oil. Season with salt and pepper.
8.
Add the artichokes and noodles into the soup. Cook for another 8 minutes. Add the oil and rosemary. Season with salt and pepper. Serve sprinkled with parmesan and garnished with tomato.
