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Spring soup with ciabatta
Vegetarian Italian spring soup with potato, carrots, tomato, pasta, peas, spring onions, and spicy cheese. Served with ciabatta.
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Ingredients
Directions
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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.
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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.
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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.
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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.
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Nutrition
555Calories
Sodium13% DV320mg
Fat25% DV16g
Protein50% DV25g
Carbs26% DV77g
Fiber8% DV2g
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