Vegetable Soup

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Vegetable Soup
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Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation
ready in 14 h. 20 min.
Ready in

Ingredients

for
6
for the soup
600 grams dried Beans (white, red and brown mixed)
2 medium sized potatoes
2 carrots
2 stalks Leeks
2 zucchini
1 kilogram tomatoes
salt
freshly ground peppers
1 Herb bouquet
200 grams Vermicelli (thin, short noodles)
for the pistou
1 bunch Basil (leaves)
3 garlic
6 tablespoons olive oil
70 grams freshly grated Parmesan
How healthy are the main ingredients?
tomatoLeekParmesanolive oilBasilpotato

Preparation steps

1.

Soak the beans in cold water overnight. The next day, pour through a sieve. Rinse in cold water. Bring 2.5 liters (approximately 10.5 cups) of cold water to a boil. Add the beans, the herb bunch and season with salt and pepper. Simmer for 1.5 hours.

2.

Rinse and peel the vegetables. Peel and cube the potatoes and carrots. Cube the zucchini and cut the leek into 1 cm thick slices.

3.

Blanch the tomatoes. Peel, halve, remove the seeds and cut the tomatoes into small pieces. Set aside 2 tablespoons for the pistou.

4.

For the pistou, peel and coarsely chop the garlic. Crush in a mortar with the pestle. Add the dried basil leaves. Add the parmesan and chopped tomatoes. Gradually mix in the olive oil.

5.

Towards the end of the cooking time, pour in the potato and carrot cubes. Simmer for 15 minutes and then add the zucchini cubes and leeks slices. Simmer for another 15 minutes and then add the vermicelli. Simmer for another 10 minutes. When everything is cooked, stir in some of the pistou. Serve immediately with the remaining pistou.