Vegetable Soup
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 750 milliliters Vegetable broth (finished product)
- 500 grams Tomatoes
- 250 grams white Beans (canned)
- 2 carrots
- 1 stalk Celery
- Napa cabbage
- green Zucchini
- yellow Zucchini
- 2 Tbsps olive oil
- 4 Tbsps balsamic vinegar
- 40 grams Parmesan
- salt
- freshly ground pepper
- Basil
Preparation steps
1.
Drain the beans. Briefly blanch the tomatoes, rinse, peel, quarter, core and cut into small pieces.
2.
Rinse the zucchini and cut into thin slices. Peel the carrots and cut into small cubes. Rinse and slice the celery. Rinse the cabbage and cut into thin strips.
3.
Bring the broth, carrots, celery and cabbage to a boil and let simmer for 4 minutes. Add the tomatoes, zucchini and beans. Simmer for another 5 minutes, until the vegetables are soft. Stir in the olive oil, basil, vinegar and parmesan. Season with salt and pepper. Serve immediately.
