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Soup of leftovers

ingredients

servings

4

Cipolla di Tropea

1 half

Finocchi

1/2 unit

Zucca

150 oz

Zucchine

2 unit

Potatoes

2 unit

Sedano

1 stem

Parmigiano grattugiato

1 spoon

Acqua

1 fl oz

Sale iodato

to taste

Zuppe from Italia - Campania

Soup of leftovers

Soup of leftovers

vegetarian with lactose source of C vitamins high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Soup of leftovers

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.

Soup of leftovers step 1

step 1

Cut all the vegetables into small cubes and put them in a pan with 3 tablespoons of oil.

Soup of leftovers step 2

step 2

Cover with hot water and let cook over low heat for 25-30 minutes.

Soup of leftovers step 3

step 3

When cooked, season with salt and add a handful of grated Parmesan cheese.

Soup of leftovers step 4

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.

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