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. Try it!
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, a liter of water, and the necessary salt, and continue cooking for half an hour.
Meanwhile, chop the bacon with the rest of the 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 and let it all flavor together for a moment.
Transfer the preparation to a warm soup tureen, sprinkle it with grated Parmesan, and serve with bread croutons.
Pot
Knife
Cutting Board
Store in the refrigerator for up to 3 days
Vegetarian recipe
Italia, 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 |
