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  • Potato courgette and aubergine soup

Potato courgette and aubergine soup

Posted on Oct 16th, 2018
by Irene Milito
Categories:
  • Italian recipes

Serves: 6

Ingredients:

  • 400 g ditalini or spaghetti
  • 50 grated pecorino or Parmesan
  • 2 potatoes
  • 2 fresh tomatoes
  • 2 courgette
  • 1 (2-3 if small) aubergine
  • 1 basil
  • A few leaves
  • Olive oil

Preparation:

Chop up the aubergine, the courgettes and the peeled potatoes into small pieces. Brown the chopped onion in a pan with a little oil and add the chopped vegetables. Mix well. Add the skinned and chopped tomatoes and season with the basil, salt and pepper before adding enough hot water to cover the vegetable. Bring to and cook for about 20 minutes. Adjust the salt and the water (add only hot water) and when it returns to the boil add the pasta and cook until al dente.

 

 

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  • Few leaves
  • Fresh tomatoes
  • Grated Parmesan
  • Grated pecorino
  • Italian cheese
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  • Olive oil
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  • Potato courgette and aubergine soup
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Irene Milito

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Chi sono

Ciao e benvenuti, mi chiamo Irene Milito e vivo a Cosenza in Calabria. Fin da piccola ho avuto la passione per la cucina e la vita sana in generale. Tutti i miei consigli sono sicuri al 100% e le ricette sono super collaudate, realizzare con ingredienti sani e semplici, ma soprattutto realizzate con tanto amore e passione per la cucina.

Ricette

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