Vegetable soup is a light and healthy dish, perfect for a winter dinner. Made with a variety of fresh vegetables and soaked lentils, this soup is rich in nutrients and flavor. Give it a try!
Clean all the vegetables then chop three-quarters of the onion, cut the Savoy cabbage into thin strips, the leek into rings, and the remaining vegetables into sticks.
Cook the lentils in a saucepan with half a liter of broth over moderate heat for 15 minutes, then add all the prepared vegetables, one liter of water, and the necessary salt, and continue cooking for half an hour.
Meanwhile, chop the bacon with the remaining onion and sauté the mixture in a pan with 40 g of butter for 3-4 minutes over low heat.
When the soup is cooked, add the onion and bacon sauté to it and let it flavor together for a moment.
Transfer the preparation to a warm soup bowl, sprinkle with grated Parmigiano, and serve with the toasted bread.
Pot
Knife
Cutting Board
Store in the refrigerator for a maximum of 3 days
Vegetarian recipe
Italy, Toscana
| Energy (kcal) | 74.89 |
| Carbohydrates (g) | 5.98 |
| of which Sugars (g) | 2.33 |
| Fat (g) | 3.95 |
| of which Saturates (g) | 1.88 |
| Protein (g) | 3.3 |
| Fiber (g) | 1.91 |
| Sale (g) | 0.09 |
