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Prepare the Vegetables

  • Olive oil 1 oz
  • Onion, diced 1 cup
  • Leek, diced 2 cups
  • Carrots, small dice 1 cup

Prepare the Soup Base

Finish the Soup

  • Green beans, sliced 1 cup
  • Potato, cut into quarter inch cubes 1 cup
  • Zucchini, cut into quarter inch cubes 1 cup
  • Vermicelli, broken into pieces 2 oz
  • Saffron 0.01 oz
  • White beans, cooked 2 cups
  • Tomatoes, peeled, seeded, diced 1 cup
  • Pesto 4 oz
  1. Prepare the Vegetables

    • Heat olive oil in a heavy soup pot. Add the onions, leeks, and carrots, and sauté until soft, about 2 - 3 minutes.

  2. Prepare the Soup Base

    • Add the prepared Knorr Ultimate® Chicken Base to the prepared vegetables, and bring the soup to a simmer.

  3. Finish the Soup

    • Add the green beans, potatoes, zucchini and pasta, and simmer until the potatoes and pasta are cooked. Skim off any foam that may form on the soup.
    • Add the saffron, cooked bean and tomatoes and bring back to a simmer. Season to taste.
    • Serve with a garnish of pistou.
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