Hearty vegetable soup

Recipe from: 6/17/1999 12:00:00 AM
Ingredients 17
Servings 0
Time

Ingredients

  • 50
    ml
    butter
  • 1
    onion, chopped
  • 2
    cloves garlic, crushed
  • 1
    carrot, sliced into discs
  • 1
    stalk celery, chopped
  • 3
    small baby marrows, sliced into rings
  • 200
    g
    fresh green beans, sliced into 2,5 cm lengths
  • 30
    ml
    cake flour
  • 70
    g
    tomato paste
  • 2
    chicken stock cubes dissolved
  • 340
    g
    whole kernel corn, drained
  • 150
    g
    pasta shells
  • 5
    ml
    dried oregano
  • 15
    ml
    chopped fresh parsley
  • 10
    ml
    sugar
  • dash fresh lemon juice
  • salt and ground black pepper to taste
 

Method

 
Melt the butter in a large pot until bubbling and sauté onion and garlic until soft and fragrant. Add the carrot, celery, baby marrows and green beans and sauté until the vegetables begin to soften. Sprinkle with cake flour and mix. Stir in the tomato paste and stock. Bring to the boil, add the corn, pasta and herbs and cover. Reduce heat and simmer for about 15 minutes until the pasta is cooked and the soup is slightly thickened. Season with sugar, lemon juice, salt and pepper. Ladle into warmed soup bowls. Serve with crusty bread. Makes 1,5 litres.
 

Read more on: soup
 

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