Crispy Ricotta Bread with Hearty Vegetable Soup: A Great Lunch Perfect lunch that is both tasty and healthy is this thick vegetable soup topped with crispy ricotta-covered bread. Easy to make, the combination of aromatic herbs and fresh vegetables produces a tasty and consoling dinner. This dish will satisfy you whether your evening supper is short or if you’re seeking for a filling lunch. Getting ready takes time. There is 45 minutes total preparation time. Cooking time for soup: thirty minutes Making bread takes fifteen minutes. Soup’s ingredients call for One sliced onion Olive gasoline Two celery sticks, diced one carrot, chopped two bell peppers, chopped Three minced garlic cloves Navel Pepper, black Oregono Three potatoes, sliced vegetable stock Fifty grams of pasta Fresh parsley, cut Regarding the bread: Three sliced bread pieces olive oil Salt and Oregano One spoonful ricotta cheese. One clove of minced garlic Fresh dill, chopped onion, chopped Two teaspoons olive grease
Instructions:
Regarding the soups:
On a saucepan set on medium heat, warm olive oil. Add the chopped onion and cook till it turns transparent.
Include minced garlic, diced celery, carrot, bell peppers. Finish with oregano, black pepper, and salt. Well stir thoroughly.
Simmer for five to eight minutes covered with a lid.
Add the chopped potatoes and lad enough vegetable stock to cover the veggies. Cook for fifteen minutes covered with a lid.
Add chopped parsley and pasta. Cook it for yet another five minutes until the pasta comes to tender.
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