Vegetable Soup with Leeks and Zucchini
(2 votes)
(2 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 250 grams French bean
- 1 bunch Soup vegetables (carrot, leek, parsnip, or other aromatic vegetables such as celery or onion)
- 1 Zucchini
- 1 stalk Leeks
- 2 garlic cloves
- 1 Tbsp olive oil
- 1 l Vegetable broth
- salt
- freshly ground peppers
- 2 Tomatoes
- Basil
- 2 Tbsps grated Parmesan
Preparation steps
1.
Rinse the beans and the soup vegetables, trim and cut the soup vegetables into small pieces. Rinse the zucchini, cut lengthwise into quarters and slice. Rinse, trim and thinly slice the leeks. Peel the garlic, finely dice and sweat in hot oil with the leeks. Add the beans, zucchini and soup vegetables and sauté.
2.
Pour in the broth and season with salt and pepper. Simmer about 20 minutes. Blanch the tomatoes, rinse with cold water, peel, halve, remove the seeds and finely chop. Stir and season to taste with basil. Pour the soup into bowls and serve sprinkled with Parmesan.
