Filter
Reset
Sort ByRelevance
RESA1
Spring soup with ciabatta
Vegetarian Italian spring soup with potato, carrots, tomato, pasta, peas, spring onions, and spicy cheese. Served with ciabatta.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the onion. Cut the potato into small cubes. Cut the carrot into thin slices. Cut the tomato fine. Heat the oil in a soup pot and fry the onion for 1 minute. Add the potato, carrot slices and the tomato and cook for 2 minutes.
-
Crumble the bouillon tablet over the pan, pour in the water and add the pasta shells. Bring the soup to the boil and simmer for 8 minutes. Cut the ciabtta into slices. In the meantime, spread the ciabatta thinly with the rest of the oil.
-
Roast the slices in the toaster (or in the grill pan) until lightly browned and crispy. Add the peas to the soup and heat the soup for another 2 minutes. Cut the onions above the soup into small rings and season the soup with salt and pepper.
-
Divide the soup over the bowls or deep plates. Place a slice of ciabatta next to each bowl and sprinkle with the cheese. Serve the soup immediately and put the rest of the ciabatta on the table separately.
Blogs that might be interesting
-
20 minMain dishlemon juice, arugula, coriander, parsley, hazelnut, olive oil 'extra virgin', shoulder Chops,shoulder chops with hazelnut-herb salsa on the barbecue
-
30 minMain dishWhite rice, onion, garlic, wok oil, nasi / bami vegetable, spice mix for nasi herbs, soy sauce, sambal oelek, vegetarian smoked sausage,nasi with vegetarian smoked sausage
-
30 minMain disholive oil, onion, garlic, eggplant, tomato, olive, capers, oregano leaf, wholemeal spaghetti, Greek yoghurt, Parmesan cheese,wholegrain spaghetti with eggplant
-
50 minMain dishRed pepper, yellow bell pepper, vegetarian crumbed, cashew nut, forest outing, leaf parsley, ras el hanout, olive oil, zucchini, cocktail tomato,peppers stuffed with nut mince
Nutrition
555Calories
Sodium13% DV320mg
Fat25% DV16g
Protein50% DV25g
Carbs26% DV77g
Fiber8% DV2g
Loved it