Summer vegetable meal soup

Name: summer vegetable meal soup
Total time: 20 min
Yield: 4
Ingredients: 1 liter herbal broth of 2 tablets; 1 laurel leaf; 1 twig thyme; 75 gram Macaroni; 75 gram pasta shells; 5 root peeled, into small cubes; 2 thin leeks in thin rings; 100 gram frozen pea; 200 gram deep frozen garden beans; 200 gram broad bean fresh; 4 tablespoon extra virgin olive oil; 4 cut White bread in cubes, without crust; 1 hand green garden herbs minced meat

Also try this delicious summer vegetable soup soup

Ingredients

1 liter herbal broth of 2 tablets
1 laurel leaf
1 twig thyme
75 gram Macaroni
75 gram pasta shells
5 root peeled, into small cubes
2 thin leeks in thin rings

100 gram frozen pea
200 gram deep frozen garden beans
200 gram broad bean fresh
4 tablespoon extra virgin olive oil
4 cut White bread in cubes, without crust
1 hand green garden herbs minced meat

Directions

Bring the stock to the boil with the bay leaf and the thyme and add the macaroni.
Add the vegetables after 4 minutes and simmer for about 3 minutes.
Heat three tablespoons of olive oil and fry the bread cubes around and golden brown. Drain them on kitchen paper and sprinkle with salt.
Finally add the herbs to the soup and season with pepper and a dash of olive oil. Serve the soup with the croutons.