Meal soup of roasted vegetables

Preheat the oven to 180 ° C.

Cut the onions into pieces. Halve the zucchini in the length and remove the seed lists with a teaspoon. Cut the flesh into pieces of 2 cm.

Halve the peppers, remove the seeds with a sharp knife and cut the flesh into pieces of 2 cm.

Mix the cut vegetables with the cherry tomatoes, oil, oregano and vinegar on a baking sheet. Sprinkle with salt and pepper and scoop.

Roast the vegetables for about 45 minutes in the middle of the oven, shovel every 10 minutes.

In the meantime, pour the ricotta on another baking sheet covered with parchment paper. Slide under the vegetables in the oven and bake for about 30 minutes.

Remove the ricotta from the oven and allow to cool for 15 minutes.

Put the vegetables and ricotta with the bouillon tablets and the water in a large (soup) pan and bring to the boil.

Remove the pan from the heat and puree with a hand blender. Add the beef soup balls and cook over low heat for 10 minutes.

In the meantime, finely chop the fresh mint and the ciabatta bread into slices. Divide the soup over the bowls, garnish with the fresh mint and serve with the bread.