Italian winter soup

Name: Italian winter soup
Total time: 25 min
Yield: 4
Ingredients: 1 onion; 3 tablespoon olive oil; 1 look tomato cubes in tomato juice; 2 vegetable stock cube; 1 tablespoon dried Italian herbs; 1 winter carrot; 1 parsnip; 2 stem celery; 200 gram beef bratwurst; 4 slice ciabatta; 2 tablespoon green pesto; 100 gram grated 30 cheese; 125 liter water

Ingredients

1 onion
3 tablespoon olive oil
1 look tomato cubes in tomato juice
2 vegetable stock cube
1 tablespoon dried Italian herbs
1 winter carrot
1 parsnip

2 stem celery
200 gram beef bratwurst
4 slice ciabatta
2 tablespoon green pesto
100 gram grated 30 cheese
125 liter water

Directions

Fry the out gently in a soup pot with olive oil.
Stir in the tomato cubes with their juice, crumble the bouillón tablets above and pour in the water.
Stir in the Italian herbs and some freshly ground pepper and bring the soup to the boil.
Add the carrot, parsnip, celery and sausage to the soup and let the soup simmer for 10 minutes until the vegetables are tender.
Brush the ciabatta slices with pesto.
Spoon the soup into wide bowls.
Place the slices of ciabatta in the middle of the soup and sprinkle the cheese over it.