In this weather that is becoming a little colder, I want to warm and comfort food when I go home at night. Working at the Guinguette is very intense, especially in the middle of Fashion Week. A small bowl of this soup gives me immediately smile.
It’s a bit long to prepare because there are a lot of vegetables to cut and peel but once it’s done, there’s just put everything in the pot and cook.
As I had done a lot, I’m frozen a part. It works very well and it is always good!
For 6 personnes
Preparation time : 30-45 minutes / Cooking time : 45 minutes
5 celery branch
2 large tomatoes
1 cup small pasta
1 can of canned red beans
2 cloves garlic
1 bouquet garni with thyme
salt and pepper
In a pot, sauté the chopped shallot and garlic with 1 tbsp olive oil. Add carrots cut into strips. Saute for 5 minutes. Add celery, and zucchini as slats. Leave 5 minutes. Then add the tomatoes coarsely chopped and without the skin.
Pour 1 liter of water into the pot. Salt and pepper and add the bouquet garni. You can pour the pasta will cook in the preparation.
Cover and cook for 30 to 45 minutes on low heat. If you take canned beans, add them only at the end.