Cooking Instructions
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Step 1
In a hot pot add the
Extra-Virgin Olive Oil (1/4 cup)
,
Onion (1)
,
Garlic (3 cloves)
,
Leek (1/2)
,
Celery (2 stalks)
, and
Yellow Bell Pepper (1/2)
, stir and leave to cook for 10 min approx at a medium temperature. After 10 minutes add the
Carrots (2)
and
Green Bell Pepper (1/2)
, stir and leave to cook for 5 minutes.
Step 2
After adding the
Zucchini (1)
,
Potatoes (3)
,
Vegetable Stock (8 1/3 cups)
,
Dried Rosemary (1/2 Tbsp)
,
Parmesan Cheese (to taste)
, and
Tomatoes (2)
, stir and leave to cook for 20 minutes approx. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. After this add the
Bay Leaves (2)
,
Green Beans (1 cup)
, and
Frozen Green Peas (1 cup)
. stir and continue to cook until the carrots are soft.
Step 3
Once all the veggies are soft turn off the hob and add the leftover meat if using, cover and leave to rest for approx 10 minutes. Serve immediately with grated Parmesan on top and crusty bread. Serve and enjoy!
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