Spring soup with ciabatta

Name: spring soup with ciabatta
Cook time: 25 min
Total time: 27 min
Yield: 4
Cuisine: Italian
Ingredients: 1 onion; 1 potato; 2 carrots or carrots; 1 tomato; 3 el traditional olive oil; 1 garden herbal bouillon; 1 liter water; 100 g shell paste; 1 ciabatta; 225 g frozen garden peas; 1 bag bunch onion; 100 g grated spicy cheese

Vegetarian Italian spring soup with potato, carrots, tomato, pasta, peas, spring onions, and spicy cheese. Served with ciabatta.

Ingredients

Kitchen Stuff

1 toaster

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.