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What You Need: One finely chopped onion Extra virgin olive oil 1 stick of chopped celery 1 grated carrot One thinly sliced leek
2 peppers, peeled and diced minced garlic cloves (three)
To taste, season with salt and pepper.
Three small potatoes, sliced into bits, oregano (to taste), and as much as you want
Vegetable broth, 1.5 litres 50 grams of spaghetti
Finely chopped parsley.
Getting Ready
The process of preparing the vegetables:
Before you cook the onion: Melt the olive oil in a large saucepan over medium heat.
Toss in the minced onion and sauté until it becomes translucent.
Eat more veggies: Pinch some garlic and toss it in with the grated carrot, diced sweet peppers, chopped leek, and chopped celery.
Toss in the oregano, salt, and pepper to taste.
Combine all of the ingredients and simmer, covered, for 5 to 8 minutes, or until the veggies begin to soften.
Soup Recipe:
Toss in the potato cubes.
Go ahead and add 1.5 liters of vegetable broth.
After the potatoes have boiled, reduce the heat and simmer for 15 minutes, or until they are tender.
In a saucepan, cook 50 grams of pasta.
Toss to combine, and then simmer for another 5 minutes, or until pasta is cooked to your liking.
Add some finely chopped fresh parsley to the soup to finish it off. Make sure to mix everything well.
If needed, adjust the spice to taste.
Helping out:
Dish out the soup: Heat the soup and ladle it into bowls; serve immediately.
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