45 minutes


  • Potatoes, 50 grams
  • Mixed vegetables (onion, leek, celery, carrot, turnip, cabbage), 300 grams
  • Chopped parsley, 10 grams
  • White stock, 375 milliliters
  • Fat Bacon, 50 grams
  • Salt and pepper, 2 dashes
  • Garlic cloves, 1 piece
  • Bouquet Garni, 1 bunch
  • Spaghetti, 25 grams
  • French beans, 25 grams
  • Tomato puree, 1 tea spoon
  • Butter, 50 grams
  • Peas, 25 grams
  • Tomatoes, 100 grams



Cut the peeled and washed vegetables into paysanne.

Cook slowly without color in the butter in the pan with the lid on.

Add the stock, garni and seasoning, simmer for approx. 20 min.

Add the peas, beans cut in diamonds and simmer for 10 min.

Add the spaghetti in 2 cm lengths , potatoes cut in paysanne, puree and the tomato concasse and simmer gently until all the vegetables are cooked.

Meanwhile, finely chop the fat bacon , parsley and garlic and form into a paste.

Mould the paste into pellets the size of a pea and drop into the boiling soup.

Remove the garni, correct seasoning.

Serve grated cheese(parmesan)and thin toasted flutes separately.

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