Vegetable Shell Soup

Ingredients

3tbsp olive oil
3 medium onions, diced small
1 tsp herbes de Provence
4 carrots pared and diced small
1 turnip, peeled and diced small
3 large potatoes, peeled and diced small
1/2 tsp thyme
1/2 tsp basil
2 bay leaves
2 litres chicken stock,heated
4 tbsp tomato puree
125g small shell noodles
salt and pepper to taste

Method

Heat olive oil in large saucepan over medium heat. Add onions, celery and herbes de Provence; season well. Cover and cook 15 mins over low heat.

Stir in carrots, turnips, thyme and basil; season to taste. Mix well, cover and continue cooking 5 minutes.

Add potatoes, chicken stock, bay leaves and tomato puree. Mix and bring to boil.
Add noodles and cook, partly covered, 15minsover medium-high heat. Serve hot.


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