Vegetable Soup

Name: Vegetable Soup
Ingredients: 1 large Onion, chopped; 2 Garlic, chopped finely; 1 can Chopped tomatoes; 1 Or 2 fresh tomatoes, chopped; 4 stick of celery, sliced; 100 grams Chestnut mushrooms; 1 Handful of parsley, finely chopped; 4 medium Potatoes, diced; 1 Carrot, peeled and sliced; 1 Bay leaf; 1 liter Chicken stock or broth (use vegetable stock for vegetarian option); 1 Salt; 1 as needed Water; 50 grams Rice; 1 pinch Hot paprika; 2 tbsp olive oil, extra virgin; 1 can cannellini beans; 1 Green pepper, roughly chopped; 50 grams broccoli sprouts, cut in half; 1 handful of fresh basil leaves, chopped; 50 grams frozen spinach

21 ingredients

10 steps

Ingredients

1 large Onion, chopped
2 Garlic, chopped finely
1 can Chopped tomatoes
1 Or 2 fresh tomatoes, chopped
4 stick of celery, sliced
100 grams Chestnut mushrooms
1 Handful of parsley, finely chopped
4 medium Potatoes, diced
1 Carrot, peeled and sliced
1 Bay leaf
1 liter Chicken stock or broth (use vegetable stock for vegetarian option)
1 Salt
1 as needed Water
50 grams Rice
1 pinch Hot paprika
2 tbsp olive oil, extra virgin
1 can cannellini beans
1 Green pepper, roughly chopped
50 grams broccoli sprouts, cut in half
1 handful of fresh basil leaves, chopped
50 grams frozen spinach

Directions

1

Heat the oil over a medium heat.
2

Add the onion, parsley, bay leaf and garlic and fry for 2 minutes or so.
3

Then add the tomatoes, both can and fresh.
4

Simmer for 5 minutes.
5

Add the rest of the ingredients, apart from the stock, rice or beans.
6

Mix well regularly for about 10-7 minutes or until the vegetables start to soften.
7

Add the stock, and simmer for 20 minutes or until vegetables are all cooked.
8

Add the rice, basil and cannellini beans and simmer for a further 15 minutes.
9

Check seasoning.
10

Let it rest for 10 minutes and serve sprinkled with grated cheese.