Vegetable Soup

Minestra di Verdure

(Vegetable Soup)

this is for 4 people

Ingredients:

9.876 oz (280g) wholemeal pasta soup

5.291 oz (150g) raw salami

5.291 oz (150g) cabbage

1.763 (50g) leeks

5.643 oz (160g) tomatoes

4.232 oz (120g) cauliflower

2.116 oz (60g) stalk of celery

2.821 oz (80g) carrots

5.643 oz (160g) Belgian chicory

4.232 oz (120g) fennel

3.527 oz (100g) potatoes

2 tablespoons of EVO (extra virgin olive oil)

1/2 teaspoon of turmeric

1 meat stock cube

salt and black pepper to taste

Procedure:

In a large pan pour 2 tablespoons of EVO and 5.291 oz (150g) of raw sausage cut into cubes. Let cook for 3 minutes over medium heat.

Add 2.116 oz (60g) of celery, 2.821 oz (80g) of carrots, 4.232 oz (120g) of fennel, 3.527 oz (100g) of potatoes and 5.643 oz (160g) of tomatoes. everything has to be cut into pieces. Mix it well.

Add 4.232 oz (120g) of cauliflower, cut into leafy shoots. Add 5.291 oz (150g) of cabbage, 1.763 oz (50g) of leeks and 5.643 oz (160g) of B

Belgian chicory, all cut into small pieces.

Mix well with a wooden spoon for 10 minutes over high heat.

Add 1.5 litres of boiling water and a meat stock cube, 1/2 teaspoon of turmeric, salt and black pepper to taste and bring it to cook for about 25 minutes. The broth should be abundant because it is added directly to 9.876 oz (280g) of wholemeal pasta soup.

Cook it about 10 minutes and serve.

Buon Appetito.