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Vegetable minestrone

Vegetable minestrone

Seasonal vegetables: carrots, potatoes, leek, celery, parsley, onion, peas.
1 cup of cooked beans
1 l of water
1 tablespoon of tomato paste
2 tablespoons of olive oil
Salt and add spices to your taste

Dice the vegetables and stir-fry them in olive oil. Baste with water, add salt and spices to your taste. Cook till tender. If necessary, thicken with squashed potatoes.