Vegetable broth is a light and delicious soup, perfect for a cold day. Made with celery, carrots, onion, zucchini, potatoes, and parsley, it is rich in flavor and vitamins. Ideal for a simple yet nutritious dinner.
Put everything in two liters of cold water and cook on low heat for 50 minutes (or until all the vegetables are boiled)
At this point, drain them keeping the water and crush them with the bottom of a glass until they go through the colander and end up in the cooking water
Put everything back on the stove and add small pasta to taste
Serve preferably to convalescents
Pot
Colander
Keep in the refrigerator for a maximum of 2 days
Light and healthy dish
Italy
