Summery meal soup with garlic bread

Name: summery meal soup with garlic bread
Total time: 20 min
Yield: 6
Ingredients: 500 gram green asparagus; 300 gram forest pens; 1 pot White beans about 400 grams; 1 liter vegetable stock of tablets; 1 look cubes of peeled tomatoes about 400 grams; salt; freshly ground pepper; 1 dish if desired, a freshly grated cheese; 1 Turkish bread; 2 clove garlic; 2 teaspoon mixed dried Italian herbs; 6 tablespoon oil

Try this summer meal soup with garlic bread

Ingredients

Directions

Peel the bottom half of the asparagus and cut off the woody ends.
Cut the asparagus into pieces of about 4 cm.
Cut the removed carrots into pieces of about 2 cm.
Rinse the white beans in a colander under the cold tap and let them drain.
Halve the Turkish bread and cut the halves horizontally in half.
Put the garlic and spices in a bowl and stir in the oil.
Brush the bread with the seasoned garlic oil and leave to soak.
Preheat the oven to 200 ° C.
Put the Turkish bread on the oven rack and let it cook golden brown in 10 minutes.
Cut each piece into four points and place them on a flat dish.
Meanwhile, place 1.5 liters of water in a large pan with the bouillon tablets to boil.
Let the asparagus and carrots boil for about 8 minutes.
Add the beans and the cubes of tomato and simmer for about 5 minutes.
Season the soup with salt and pepper.
Serve with the bread and if desired place grated cheese on the table.