Italian Vegetable Soup
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 100 grams white dried Beans
- 100 grams Smoked bacon
- 1 onion
- 2 garlic cloves
- 1 stalk Leeks
- 1 carrot
- 1 stick Celery
- ½ Fennel bulb
- 150 grams waxy potatoes
- 1 Zucchini
- 100 grams green Beans
- 4 Savoy cabbage
- 60 grams Peas
- 3 Tbsps olive oil
- 1 l Beef broth
- salt
- freshly ground peppers
- 2 Tomatoes
- 100 grams Spaghetti
- 1 handful parsley
- 1 handful Basil
- 50 grams grated Parmesan
Preparation steps
1.
Soak the beans overnight in cold water. Dice the bacon. Rinse the vegetables and garlic, peel and finely chop.
2.
Heat the oil and bacon in a large saucepan. Sweat the onion and garlic for 1-2 minutes, add the drained beans and remaining vegetables. Add the broth, season with salt and pepper, cover and simmer over low heat for about 40 minutes. Blanch the tomatoes, rinse under cold water, cut into quarters and add to the soup. Add the spaghetti and simmer for 10-15 minutes.
3.
Rinse the parsley and basil, shake dry, pluck the leaves and chop. Stir 1/2 of the herbs into the soup. Season with salt and pepper, distribute between serving bowls and sprinkle with Parmesan cheese and remaining herbs.
