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LISABRIAN
Italian winter soup
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Ingredients
Directions
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Fry the out gently in a soup pot with olive oil.
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Stir in the tomato cubes with their juice, crumble the bouillón tablets above and pour in the water.
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Stir in the Italian herbs and some freshly ground pepper and bring the soup to the boil.
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Add the carrot, parsnip, celery and sausage to the soup and let the soup simmer for 10 minutes until the vegetables are tender.
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Brush the ciabatta slices with pesto.
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Spoon the soup into wide bowls.
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Place the slices of ciabatta in the middle of the soup and sprinkle the cheese over it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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