Provençale Vegetable Soup

Preparation info

  • Serves

    6-8

    • Difficulty

      Easy

Appears in

Floyd's Food

Floyd's Food

By Keith Floyd

Published 1981

  • About

Ingredients

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

Method

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'.