Provençale Vegetable Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • 1 onion, diced
  • 1 carrot, diced
  • 4 cloves garlic, chopped


Put all the ingredients except the vermicelli, paste and cheese into a large saucepan and cook until the vegetables are tender. Then add the vermicelli and continue cooking for another 10 minutes or so. Stir in the paste and cook for a further 5 minutes.

Serve with Parmesan cheese sprinkled liberally over this Provençale form of the Italian 'minestrone'.