100 g potatoes
2 tomatoes
400 g french bean (green bean)s
4 onions
2 green peppers
200 g (7 oz) vegetable marrow
4 cups (1 litre) 1 3/4 pint water
salt and pepper
2 oz (50 g) vermicelli
3 cloves garlic
2 tsp olive oil
1/4 tsp dried basil
2 tomatoes
400 g french bean (green bean)s
4 onions
2 green peppers
200 g (7 oz) vegetable marrow
4 cups (1 litre) 1 3/4 pint water
salt and pepper
2 oz (50 g) vermicelli
3 cloves garlic
2 tsp olive oil
1/4 tsp dried basil
method
1. Dice the potatoes, and chop the tomatoes, French beans, onions, green peppers, and marrow.
2. Put the water in a saucepan and heat to boiling point; add the vegetables, and simmer for 15-20 minutes.
3. Add the salt, pepper, and vermicelli and cook for a further 8 - 10 minutes.
4. Meanwhile, skin and crush the garlic. Pound it with the oil and basil.
5. Add a little hot soup to the garlic and basil, and return the mixture to the saucepan.
6. Stir well and heat through for 2-3 minutes.
7. Serve with grated Gruyere cheese.
2. Put the water in a saucepan and heat to boiling point; add the vegetables, and simmer for 15-20 minutes.
3. Add the salt, pepper, and vermicelli and cook for a further 8 - 10 minutes.
4. Meanwhile, skin and crush the garlic. Pound it with the oil and basil.
5. Add a little hot soup to the garlic and basil, and return the mixture to the saucepan.
6. Stir well and heat through for 2-3 minutes.
7. Serve with grated Gruyere cheese.
serving amount
serves 4 - 6
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