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Italian Christmas soup recipe

Italian Christmas soup

Italian Christmas soup
For 4 - 6 persons:

100 grammes butter
200 grammes white broad beans (fresh or dried)
1 tomato
800 grammes peeled tomatoes
1 small potato
4 cut bacon
2 small red onions
2 root
2 stems selder
Half turnip fennel
3 toes garlic
2 small marrows
200 grammes spinach
50 grammes pasta
550 ml soup (vegetables or chicken)
1 glass red wine
1 laurel booklet
olive oil
Fresh basil
Flatten the tomato
All vegetables and snij were them fine, except spinach (grof)
Separate the basilicumsteeltjes and - sheets

do the broad beans, laurel, potato and flattened tomato in a pan water and cook them done (for fresh broad beans after 20 minus, for dried after minimum an hour)
heat in the meantime in a pan what oil
fruit the onions, bacon, carrot, selder, fennel, garlic and basilicumsteeltjes (chopped. on a low vuurtje with lid
joint tomato, marrow and red wine
a quarter lets simmer softly
Pour off the broad beans, but keep half of the kookvocht.
Laurel, potato and tomatoes throw away you
bring the broad beans on taste with pepper, salts and oil
Joint in the ebullient mixture spinach, soup and broad beans
stopper the dried pasta in a pocket, squeezes air and binds the pocket
lettuce the bits fine
button the pocket open and tumbles the contents in the ebullient mixture
Leave cook to the pasta done is
joint if desired extra soup or dilute kookvocht
bring on taste with pepper and salts
sprinkle there fresh split up basil concerning
serve with parmezan
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