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Vegetable and noodle Soup

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Vegetable and noodle Soup

with garlic bread and fresh parsley

Informations supplémentaires
35 min. | 418 kcal | easy | Plant-based, Family, Vegetarian | Printable version
1. Setup Preheat the oven to 400°F. Cut the tomatoes, pepper and carrot into small cubes. Thinly slice the celery. Break the spaghetti into pieces to make small vermicelli.
2. Start the soup Heat a drizzle of oil in a saucepan over medium-high heat. Cook the carrot, pepper and celery 2-3 minutes. Season with salt and pepper. Add the tomatoes, tomato paste, spices and 1 tsp. of sugar and cook 2 minutes. Add salt and pepper.
3. Add the broth Add the bouillon cube, 4 2P | 6 3P cups of water and the spaghetti. Bring to a boil. Reduce heat to medium-low, cover halfway and simmer 12-14 minutes. Adjust the seasoning to taste.
4. Cook the bread Finely chop the garlic and parsley. Cut the bread in 2. In a small bowl, combine the parsley and garlic with a generous drizzle of oil and a pinch of salt and brush the bread with the mixture. Put the bread on a sheet pan covered with baking paper. Bake in the oven for 10-12 minutes until colored.
5. Plate your dish Serve the soup with the bread. Bon appétit!
2unitTomato(es)
1unitVegetable Broth Cube(s)
100unitSpaghetti
1unitCarrot(s)
1unitCelery
4gSpice Mix (Onion Powder,Spice Mix Roasted Garlic and Peppers,Lemon Pepper,)
2unitCiabatta Bread
30mlTomato Paste
1unitPepper(s)
2unitGarlic Clove(s)
1unitFresh Italian Parsley
What you need
418 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 82g
27%
fat 3g
5%
cholesterol 0mg
fiber 8g
32%
protein 15g
saturated 1g
5%
sodium 1119mg
47%
sugar 16g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg