Savory pie with parmesan cheese with vegetables and ham
15 recipes
Soup of leftovers
ingredients
servings
4
Tropea onion
1 half
Fennel
1/2 unit
Pumpkin
150 oz
Courgette
2 unit
Potatoes
2 unit
Celery
1 stem
Grated Parmesan cheese
1 spoon
Water
1 fl oz
Iodized salt
to taste
soups from Italy - Campania
Soup of leftovers
Soup of leftovers
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Today a soup with a bit of everything ... or best of all the portions that does not involve my sister diet. So from the refrigerator that is jumping off an onion slice, half fennel, a little pumpkin, two zucchini, two potatoes, a bit of celery and a sprig of parsley. The result is a tasty and light soup to eat hot warm in this cold winter season, with croutons the day before.
preparation
step 1
Cut all the vegetables into small cubes and put them in a pan with 3 tablespoons of oil.
step 2
Cover with hot water and let cook over low heat for 25-30 minutes.
step 3
When cooked, season with salt and add a handful of grated Parmesan cheese.
step 4
With some advanced slice of bread from the day before, first create the strips and then the cubes from toast with a little olive oil on a hot frying pan or in the oven.
