Soup for the day after

Posted on 27 December 2013 · Posted in Our recipes    Share on   
This soup is simple and delicious. Christmas is behind us but New Year’s Eve is yet to come, therefore it was necessary to help you take a digestive break between the two. The quality of the soup depends on the quality of the veggies. Try to choose organic ones if possible. It is fantastic served hot with a basil pesto and a good piece of bread.

1. In a big pot, heat the olive oil. Sauté the onions and garlic over medium heat until they are tender. Stir in the leek and cook for 5 mn.
2. Add the broth and the rest of the vegetables except the beans cover and simmer for 20 mn.
3. Stir in the beans and simmer for 5 mn.
4. Serve with a basil pesto, or some basil leaves, and a little bit of olive oil.

Servings: 6
Preparation time: 45mn
Difficulty: easy

1 tablespoon of olive oil
2 onions, minced
3 garlic cloves, minced
1 big leek, washed and minced
2 carrots peeled and chopped
1 stick of celery
1 zucchini diced
1/2 a green cabbage, sliced
1 sweet potato cut into ½-inch cubes
4 to 5 cups of vegetable broth
2 cups of cooked borlotti beans