Vegetable Soup in a Fondue Pot
Vegetable Soup in a Fondue Pot
Ingredients
- 2 carrots, peeled and thinly sliced on a mandolin
- 1 stalk celery, finely chopped
- 1 can 14 oz (398 ml) diced tomatoes, drained
- 1 can 19 oz (540 mL) white beans, rinsed and drained
- 4 cups (1 litre) chicken or beef broth
- 1/4 cup (60 ml) parsley, chopped
- Salt and pepper
Instructions
- In a fondue pot with a capacity of at least 4 litres (8 cups), combine all the ingredients except for the parsley. Season with salt and pepper.
- Light the burner. Cover and bring to a boil. Uncover and simmer until the vegetables are tender, about 20 minutes. Add the parsley. Adjust the seasoning.
Vegetable Soup in a Fondue Pot