soups from Italy
translated by Italian with
On cooler days the vegetable soup is a warm and inviting dish, rich in vitamins and minerals.
Cut and put into a large saucepan the leek into slices, the chopped carrots, diced potatoes, swiss chard into strips and the sliced cabbage.
Add water until it covers the whole of 2/3 fingers, soupy depends on how you like, I like to set aside a bit of broth and then eat it with the pasta. Yes, like the grandparents :)
Turn on the heat and bring to a boil, after which lower the flame, add a teaspoon of tomato paste and salt to taste.
Cook for about 30 minutes, when they are ready is all cooked carrots. Add a drizzle of raw oil, that's it!