Garden vegetable soup

 Cooking 20 minutes
 Preparation 2 minutes
 8 servings


  • 1 bag (624 g) Florette Garden Soup Vegetable mix
  • 1.5L (6 cups) chicken broth
  • 250 ml (1 cup) pasta of your choice
  • Fresh parsley
  • Salt and pepper


  1. In a large saucepan, put chicken stock and soup vegetables.
  2. Bring to a simmer for 20 minutes.
  3. Add the pasta until cooked “al dente“.
  4. Finish with the parsley, salt and pepper to taste.

Freeze excess portions.

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