Summary

Ingredients

• 300 g beans, reen, cut into 1- 2 cm pieces
• 300 g carrot (s), cut into small cubes with an ede lenth 1-2 cm
• 300 g zucchini, cut into 1-2 cm pieces
• 2 large onions, peeled and cut into small pieces
• 1 large can (s) tomato (s), chunky
• 2 small Can (s) kidney beans
• 4 clove (s) garlic
• 3 tablespoon olive oil, good
• 250 g pasta, small ones
• 1 bunch basil, large
• 2 ½ liters vegetable stock
• salt and pepper
• nutmeg
• Parmesan, freshly grated

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Instructions

1. I assume that the vegetables have been washed and cleaned before being cut.
2. Cook the green beans, carrots, zucchini and onions in the vegetable stock until they are al dente. This takes about 10 minutes. Add tomatoes and kidney beans to the cooked vegetables.
3. Cook the pasta separately according to the instructions on the packet. Add the cooked noodles to the soup. Season to taste with pepper, salt and nutmeg.
4. Dice the garlic cloves very finely, chop the basil and put both in a mortar with the olive oil, crush and grate well and then stir into the soup.
5. Serve freshly grated parmesan with the soup.
6. Note on vegetable broth: I use instant broth, i.e. stock cubes with boiling water, according to the instructions on the package. If you have fresh vegetable broth that you have cooked yourself, you can of course use it!