Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, sig's italien vegetable soup with crostoni. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
sig's Italien Vegetable Soup with Crostoni Step By Step. Prepare all the vegetables as stated. Add onions and leeks bring to boil. Prepare all the vegetables as stated.
sig's Italien Vegetable Soup with Crostoni is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. sig's Italien Vegetable Soup with Crostoni is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook sig's italien vegetable soup with crostoni using 13 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make sig's Italien Vegetable Soup with Crostoni:
- Get 250 grams butternut squash or pumpkin, peeled and cubed
- Take 180 grams Cavolo Nero or other dark green curly cabbage cut into small pieces
- Make ready 200 grams castelluccia or puy lentils, canned, well drained
- Take 200 grams potatoes peeled and cubed
- Take 1 large carrot, cubed
- Make ready 50 grams leeks, thinly sliced
- Get 50 grams onions, thinly sliced
- Prepare 1 bay leaf
- Prepare 1 large cup fine grated parmesan
- Prepare 50 grams butter
- Prepare 3 vegetable stock cubes
- Get 1 pinch each salt and pepper
- Make ready 12 small slices of white bread
Stir in the water, beans, tomatoes, broth, wine and seasonings. In a large saucepan, combine the first nine ingredients. Boil the egg noodles according to package directions. Drain and toss the noodles with the butter, parsley and basil.
Instructions to make sig's Italien Vegetable Soup with Crostoni:
- Prepare all the vegetables as stated. Add about one liter of water to a 2 liter pot.Add onions and leeks bring to boil. After about 3 minutes add the drained lentils and the bay leaf simmer for about 20 minutes.Add the cabbage,after. 2 minutes add the carrots, then 5 minutes later add the squash or pumkin. Season then add the potatoes. leave to simmer for about 5 minutes, add stock cubes to taste. Season and add a little water if needed
- sprinkle the bread with parmesan , heat cbread with cheese under grill. Add soup to bowl and add one slice of the bread to bowl add a little butter on top. Top the first slice with another grilled slice of bread again adding a little butter. Heat the soup under grill,( broiler) for 2-3 minutes, serve straight away.
Boil the egg noodles according to package directions. Drain and toss the noodles with the butter, parsley and basil. Divide the egg noodles among bowls and ladle the soup over the noodles. Serve with the crostini (recipe below). Easy Italian Vegetable Soup with farro, cannellini beans, zucchini, leeks and spinach.
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