Country-style vegetable soup

Country-style vegetable soup


A nourishing soup for cold and rainy winter days!


120 g Pipe
2 tbsp olive oil
2 l vegetable stock
300 g tinned beans
1-2 carrots
1 stick celery
1 courgettes
½ onion
1 leek
1 potato
3 tbsp tomato puree
1 pinch/es of marjoram
2 basil leaves
salt and pepper


Finely chop the onion, celery, carrots, leek and basil; pour the mixture into a pot with olive oil and let it simmer for a few minutes, then add the tomato puree, potato and zucchini cut into cubes, thyme, marjoram, some whole beans and the rest of the beans reduced to puree, and broth; add salt and pepper, reduce the heat and simmer for about 20 minutes. At the end, throw in the pasta and cook for the time indicated on the package. Serve the soup steaming hot.

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