Leeks

Vegetable soup and small shells

Name: Vegetable soup and small shells
Prep time: 45 min
Cook time: 15 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 2 onions; 2 carrots; 1/4 of rutabaga; 2 celery branches; 2 potatoes; 1/4 of green cabbage; 1 leek; 15 green beans; 30 ml (2 tablespoons) of butter; 2 liters (8 cups) of chicken broth; 15 ml (1 tablespoon) of salted herbs; 1 bone marrow (bones soup); Salt and pepper up to taste; 250 g (about 1/2 pound) of small shells

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Author: Les Cultures de chez nous

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Preparation 30

Baking 15

Portions 4

Freezing No

Ingredients Preparation

Ingredients

2 onions
2 carrots
1/4 of rutabaga
2 celery branches
2 potatoes
1/4 of green cabbage
1 leek
15 green beans
30 ml (2 tablespoons) of butter
2 liters (8 cups) of chicken broth
15 ml (1 tablespoon) of salted herbs
1 bone marrow (bones soup)
Salt and pepper up to taste
250 g (about 1/2 pound) of small shells

Preparation

Side-by-side mode

Slice onions, carrots, rutabaga, celery and potatoes dice into 1 cm (1/2 inch). Mince cabbage and leek. Slice beans into rings of 2 cm (3/4 inch).
In a casserole, melt butter at medium heat. Cook vegetables for 3 to 5 minutes.
Ad remainings of ingredients to the casserole, exept for the shells. Bring to a boil, and let simmer at low-medium heat for 15 to 20 minutes, until vegetables gets tender.
Add shells in the casserole and continue cooking for 5 minutes.