White Bean Vegetable Soup

Ingredients

• 150 g zucchini
• 150 g waxy potatoes
• 150 g Carrots
• 2 Tomatoes
• 100 g savoy cabbage
• 150 g celery stalks
• 100 g green beans
• 100 g cauliflower florets
• 100 g white beans (canned)
• 100 g green peas
• 1 l vegetable broth
• Salt
• ground pepper

Instructions

1. 1.

   Wash, clean, and peel the vegetables; cut all except the beans, celery, cauliflower, and savoy cabbage into small cubes. Slice the savoy cabbage into thin strips and divide the beans, cauliflower, and celery into bite‑size pieces.

2. 2.

   Rinse the beans under a sieve and drain well. Thaw the peas.

3. 3.

   Bring the broth to a boil in a pot, add the vegetables, and simmer over medium heat for about 15 minutes. Season with salt and pepper, then serve on preheated plates.