👨🍳 Method
-
1
Peel the onion and slice into thin rings.
-
2
Peel the garlic and mince very finely.
-
3
Peel the potatoes, wash them and cut into pieces.
-
4
Peel the carrot and slice thinly.
-
5
Wash the celery and slice thinly.
-
6
Wash the courgette and slice thinly.
-
7
Chop the parsley finely.
-
8
Heat the olive oil in a pan and fry the onion and garlic for 5 minutes until the onion is soft.
-
9
Add the potatoes and fry these for another 5 minutes.
-
10
Then also add the carrots, celery and courgette and fry for another 5 minutes.
-
11
Then add the broth, tomatoes and cheese and bring everything to a boil.
-
12
Let simmer gently for 1 hour.
-
13
If the soup becomes too thick, add more broth.
-
14
Then add the parsley and beans and let simmer gently for another 10 minutes.
-
15
Season with pepper and salt.
-
16
Serve with crusty bread.
🤖 Ask the Cooking Assistant about this recipe
Ask a question about this recipe, or request an adjustment (e.g. "make this halal" or "replace flour with a gluten-free alternative").
