If you think that vegetable vegetarian soups are always very light – you just haven't seen this recipe with pasta and beans yet. The soup turns out to be very thick, hearty and very tasty – an ideal choice for any time of the year.
Ingredients
- Vegetable broth - 2.5 l
- Potatoes - 2 pieces
- Pasta - 80 g
- Carrots - 1 piece
- Celery - 1 piece
- Zucchini - 1 piece
- Beans (canned) – 100 g
- String beans - 100 g
- Green peas - 100 g
- Spices and seasonings - 2 tsp.
Step-by-step cooking recipe
Cut all the vegetables into approximately the same cube.
Boil the vegetable broth and send the potatoes, carrots and celery there.
After 5-7 minutes, add all the other vegetables, pasta and beans.
Season the soup and cook until the pasta is ready.
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