Vegetable soup with conchiglie

20 min.

CAPPELLO BIANCO CONCHIGLIE REGATE

200 g

Vegetable oil

1 tbsp.

Onion

1 small onion

Celery

1 stalk

Zucchini

1 small zucchini

Garlic

1 clove

Chopped tomatoes

½ cup

Canned red beans

half a can (~200 g)

Vegetable broth

1 cup

Spinach

100 g

Salt and pepper

to taste

Italian herbs

to taste

Green onions

as a garnish

PREPARATION:

Heat the oil in a saucepan
Fry diced onions for 2-3 minutes
Add chopped carrots, celery, zucchini and garlic. Roast for 5 minutes stirring until the vegetables are soft
Add chopped tomatoes and red beans
Pour vegetable broth and add conchiglie
Season with salt, pepper and Italian herbs
Bring to a boil and cook for 10 minutes.
Add spinach leaves, and cook for another 5 minutes
Garnish with chopped spring onions and serve warm. Buon appetito!