Ingredients

  • 2 onions
  • 2 carrots
  • 1/4 of rutabaga
  • 2 celery branches
  • 2 potatoes
  • 1/4 of green cabbage
  • 1 leek
  • 15 green beans
  • 30 ml (2 tablespoons) of butter
  • 2 liters (8 cups) of chicken broth
  • 15 ml (1 tablespoon) of salted herbs
  • 1 bone marrow (bones soup)
  • Salt and pepper up to taste
  • 250 g (about 1/2 pound) of small shells
LeeksFind our bag in yourlocal grocery store

Preparation

  • Slice onions, carrots, rutabaga, celery and potatoes dice into 1 cm (1/2 inch). Mince cabbage and leek. Slice beans into rings of 2 cm (3/4 inch).
  • In a casserole, melt butter at medium heat. Cook vegetables for 3 to 5 minutes.
  • Ad remainings of ingredients to the casserole, exept for the shells. Bring to a boil, and let simmer at low-medium heat for 15 to 20 minutes, until vegetables gets tender.
  • Add shells in the casserole and continue cooking for 5 minutes.

Chef's notes

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