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Summery meal soup with garlic bread
Try this summer meal soup with garlic bread
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Ingredients
Directions
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Peel the bottom half of the asparagus and cut off the woody ends.
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Cut the asparagus into pieces of about 4 cm.
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Cut the removed carrots into pieces of about 2 cm.
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Rinse the white beans in a colander under the cold tap and let them drain.
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Halve the Turkish bread and cut the halves horizontally in half.
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Put the garlic and spices in a bowl and stir in the oil.
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Brush the bread with the seasoned garlic oil and leave to soak.
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Preheat the oven to 200 ° C.
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Put the Turkish bread on the oven rack and let it cook golden brown in 10 minutes.
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Cut each piece into four points and place them on a flat dish.
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Meanwhile, place 1.5 liters of water in a large pan with the bouillon tablets to boil.
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Let the asparagus and carrots boil for about 8 minutes.
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Add the beans and the cubes of tomato and simmer for about 5 minutes.
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Season the soup with salt and pepper.
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Serve with the bread and if desired place grated cheese on the table.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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