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Light courghettes and potatoes soup

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3
45 minutes
INGREDIENTS PER 4 PEOPLE

Potatoes, 2
Courgettes, 2
Tomatoes, 2 large
Onion, 1
Vegetable stock cube, 1
salt
Pepper
Olive oil
Basil leaves
Chopped spaghetti, 7,05 oz (other small shaped pasta, 7,05 oz)

PROCEDURE

Remove the skins from the tomatoes by pouring hot water over them and chop them. Then peel the potatoes, wash the courgettes and chop them into cubes.
Chop the onion finely and stir fry it in a pan with 2 tablespoons of olive oil until translucent.
Add the chopped vegetables then cover them up with cold water. Then add the stock cube, salt and pepper to taste and cook for about 35 minutes with the lid on.
Cut the spaghetti into small pieces. You can add them in the last 8 minutes of cooking
(or see packet instructions). Continue cooking while stirring from time to time.
Drizzle with olive oil and garnish using basil leaves.

Thanks to: My Little Italian Kitchen

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