Vegetable soup and small shells
30
15
4
No
Ingredients
- 2 onions
- 2 carrots
- 1/4 of rutabaga
- 2 celery branches
- 2 potatoes
- 1/4 of green cabbage
- 1 leek
- 15 green beans
- 30 ml (2 tablespoons) of butter
- 2 liters (8 cups) of chicken broth
- 15 ml (1 tablespoon) of salted herbs
- 1 bone marrow (bones soup)
- Salt and pepper up to taste
- 250 g (about 1/2 pound) of small shells
Preparation
Side-by-side mode
- Slice onions, carrots, rutabaga, celery and potatoes dice into 1 cm (1/2 inch). Mince cabbage and leek. Slice beans into rings of 2 cm (3/4 inch).
- In a casserole, melt butter at medium heat. Cook vegetables for 3 to 5 minutes.
- Ad remainings of ingredients to the casserole, exept for the shells. Bring to a boil, and let simmer at low-medium heat for 15 to 20 minutes, until vegetables gets tender.
- Add shells in the casserole and continue cooking for 5 minutes.
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