Vegetable Soup with Leek and Zucchini

Ingredients

• 250 g sliced beans
• 1 bundle of soup greens
• 1 Zucchini
• 1 leek stalk
• 2 Garlic cloves
• 1 tbsp Olive Oil
• 1 l vegetable broth
• Salt
• ground pepper
• 2 Tomatoes
• Basil
• 2 Tbsp grated Parmesan

Instructions

1. 1.

   Wash, trim and finely chop the beans and soup greens. Wash the zucchini, cut it lengthwise into quarters and slice into rounds. Rinse, trim and slice the leek into rings. Peel and finely dice the garlic, then sauté with the leek in hot oil until translucent.

2. 2.

   Add the beans, zucchini and soup greens to the pot and cook briefly. Pour in the broth, season with salt and pepper, bring to a boil and simmer for about 20 minutes. Boil the tomatoes, cool, peel, halve, seed and dice finely. Stir them into the soup and adjust seasoning again. Serve by ladling the leek vegetable soup into bowls, garnished with basil and sprinkled with Parmesan.