Provençal vegetable soup
Description
The recipe won't take much time. If you're tired of traditional Russian vegetable soups, try a Provençal-style vegetable soup—ingredients are almost the same, nothing exotic, yet the result is surprisingly delicious. This vegetable soup is very simple and straightforward to prepare, and you can even make it using frozen vegetables, which means it's suitable for both winter and summer. Serve the soup hot.
Instructions
- 1
Step 1
Pour 2 tablespoons of olive oil into a saucepan, heat it, then add finely chopped onion, leek, carrot, and celery. Sauté for 5 minutes until partially cooked, then pour in water, add diced tomatoes and a potato. Season with salt and cook over medium heat.
- 2
Step 2
Bring the soup to a boil, reduce the heat, and after 10 minutes add the beans, pasta, zucchini, and beans. Cook until the pasta is done—your vegetable soup is ready. Now prepare the pesto sauce. Place fresh basil, 50 ml of olive oil, and two garlic cloves into a blender and blend until smooth.
- 3
Step 3
Add the pasta to the hot soup, sprinkle lightly with grated Parmesan on top—and serve immediately while it's still hot!