Quick Vegetable Soup

Soups | Russian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

In preparing this soup, you can also use vegetable or mushroom broth. Broth from a cube will work just fine.

Ingredients

Leek - 2 pieces
Celery stalk - 2 pieces
Garlic - 2 cloves
Baking Tomatoes - 14.1 oz
Canned Baby Beets - 14.1 oz
Pasta (corkscrew) - 3 oz
Chicken Broth - 2 qt
Frozen green bean pods - 3.5 oz
Olive Oil - 2 tablespoons
Chinese green beans - 3.5 oz
Pesto - 1 tablespoon
Grated Pecorino Pepato Cheese - 3.5 oz

Step by Step guide

Step 1

Chop the tomatoes into small pieces, drain and rinse the beans. Finely chop the leek and celery, and crush the garlic. Take a heavy-bottomed pot. Heat the oil in it and add the leek, celery, and garlic. Cook on low heat for 6–8 minutes, stirring constantly, until the vegetables are soft. Add the tomatoes, beans, warmed broth, and pasta, bring to a boil, and cook for another 5 minutes.

Step 2

Add the green vegetables and pesto to the pot, and cook for about 3 more minutes until all the vegetables and pasta are done. Season with salt and pepper. Before serving, sprinkle with grated Parmesan.