Italian Soup
Soups • European
Description
Italian Soup
Ingredients
- Tomatoes 10 oz
- Courgette 0 oz
- White Beans 10 oz
- Carrot 0 oz
- Onion 0 oz
- Parmesan Cheese 0 oz
- Celery stalk 0 oz
- Garlic 2 cloves
- Fresh basil leaves 0 oz
- Bay leaf 1 piece
- Oregano 0 oz
- Olive Oil 0 fl oz
- Marjoram 0 oz
- Water 15 fl oz
Step-by-Step Guide
Step 1
Chop half of the carrot, celery, onion, and garlic coarsely.
Step 2
Transfer the chopped vegetables to a pot, season with pepper, add marjoram and bay leaf, pour in 500 ml of water, bring to a boil, and cook over medium heat for 10 minutes.
Step 3
Finely chop the remaining onion; immerse the tomato in the broth, blanch for 30 seconds on each side, remove and peel, then dice.
Step 4
Sauté the chopped onion and the remaining garlic, diced small, in a large pot with olive oil over medium heat for 1 minute, add the tomatoes and simmer for 3 minutes, then pour in 500 ml of the broth without vegetables.
Step 5
Slice the zucchini into half-moons, and cut the remaining celery and carrot into thin slices, then add everything to the tomatoes and cook for 2 minutes.
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