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Provencale Vegetable Soup

Flavor.of.Europe's picture
Ingredients
  French beans 1⁄2 Pound, cut into 1 inch lengths (250 Gram)
  Onion 1 Large, peeled and diced
  Carrots 1⁄2 Pound, diced (250 Gram)
  Dried haricot beans 4 Ounce, soaked overnight (100 Gram)
  Courgettes 1⁄2 Pound, sliced (Zucchini, 250 Gram)
  Tomatoes 3 , peeled and chopped
  Potatoes 2 , peeled and diced
  Vermicelli 2 Ounce, broken into short lengths (50 Gram)
  Garlic 3 Clove (15 gm), peeled
  Fresh basil 1⁄2 Cup (8 tbs), chopped (Large Handful Of)
  Olive oil 2 Tablespoon
  Grated parmesan cheese/Grated gruyere cheese 1⁄2 Cup (8 tbs)
Directions

Put all vegetables into 1.8 l / 3 pt / 7 cups of boiling salted water.
Simmer for 1 hr.
Just before vegetables are cooked, add the vermicelli.
Meanwhile, crush garlic and fresh basil, using a mortar and pestle.
When paste has formed, add olive oil, drop by drop, stirring constantly.
When the pasta is cooked, add a ladleful of soup liquid to basil mixture, and mix well.
Stir this into the soup.
Sprinkle with grated cheese, and serve with French bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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