Cooking Instructions
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Step 1
Wash and peel the
Onions (2)
,
Garlic (6 cloves)
,
Celery (6 stalks)
and
Zucchini (3)
and chop up into small pieces. Peel and finely chop the cloves of
Potatoes (2)
. Peel and coarsely chop the
Bacon (200 g)
. Cut the
Carrots (2)
into fine strips or cubes.
Step 2
Chop about 1 handful of
Petersilie (1 bunch)
and set aside for the garnish. Bunch the rest of the parsley together with a rubber band.
Step 3
Heat the
Tomato Passata (15 g)
in a wok and lightly brown the bacon. Add the carrot, celery, garlic and onion and sauté. Add the
Olive Oil (15 mL)
and sauté briefly. Add the potatoes,
Whole Peeled Tomatoes (400 g)
, bunch of parsley and
Bouillon (1.5 L)
, then bring the soup to the boil.
Step 4
Allow the soup to simmer for about 30 minutes.
Step 5
Put the
Spaghetti (80 g)
on a cloth, roll it up and pull it over the edge of a table to break the spaghetti into even pieces. Add the courgette,
Borlotti-Bohnen (100 g)
and spaghetti, bring the soup to the boil and then reduce the heat. Allow the soup to simmer until the spaghetti is cooked. Remove the bunch of parsley at the end.
Step 6
Serve the soup garnished with the chopped parsley and
Parmesan (1 handful)
.
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