- 200g dumplings
- Olive oil
- 1 liter of vegetable broth
- 2 tablespoons basil
- 2 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 500 grams of vegetables (zucchini, fresh green peas, onions, broccoli, red bell peppers, carrots), diced
- The ground parmesan cheese
- Salt, pepper
Heat the oil for deep frying pan. Add the minced garlic and lightly fry. Add the tomato paste and fry for another 1-2 minutes. Then put in a pan and fry all the vegetables for 4-5 minutes.
Pour the broth into the pan and cook for another 5 minutes.
Boil enough water for cooking dumplings, cook them for 2 minutes.
Salt in the soup pan, pepper.
Ladle the soup into bowls, place the dumplings in the dish, sprinkle with basil and Parmesan cheese.
The secret to cooking:
It is best to boil the dumplings separately, not in the soup, otherwise they can soften and collapse.
If you decide to boil vegetables for the Italian vegetarian soup, and not fry them, then after cooking, rinse them under running cold water, it will help to return them bright colors. In this case, it is best to add vegetables to the soup after you add the broth and tomato paste with garlic.