1 cup of cooked green beans, chopped
3 cups of chopped escarole
1 cup of chopped zucchini
1 cup of grated carrots
1 chopped onion
1 cup of chopped eggplant
1 packet of chicken bouillon
1 can of tomato sauce
1 cup of cooked green beans, chopped
3 cups of chopped escarole
1 cup of chopped zucchini
1 cup of grated carrots
1 chopped onion
1 cup of chopped eggplant
1 packet of chicken bouillon
1 can of tomato sauce
Place 5 cups of water in a pot with the chicken bouillon
When boiling, add the vegetables and let it cook until they're tender
Set aside half of the soup and blend it in a liquidizer
Mix that cream with what's left in the pot
Serve immediately.
