Garden vegetable soup
Cooking 20 minutes
Preparation 2 minutes
- 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
- In a large saucepan, put chicken stock and soup vegetables.
- Bring to a simmer for 20 minutes.
- Add the pasta until cooked “al dente“.
- Finish with the parsley, salt and pepper to taste.
Freeze excess portions.