Servings:
4
Prep time:
20
Cooking time:
35
INGREDIENTS
- - 1 kg of yellow potatoes
- - 1 onion
- - 1 carrot
- - 1 stalk of celery
- - 200 g tomatoes, peeled
- - 1 bay leaf
- - 4 tablespoons of extra virgin olive oil
- - 1 tablespoon chopped parsley
- - 4 tablespoons of cheese
- - salt
- - chili pepper
- - Vegetable broth
INSTRUCTIONS
- Clean and wash the vegetables. Cut everything into small pieces, having peeled potatoes and carrots and put in a pot, peel included.
- Add the bay leaves, two tablespoons of oil, 1 plenty liter of water, a pinch of salt, stir, cover and cook for about 30 minutes.
- Whisk adding, if necessary, a little water or vegetable broth. Season with salt, put in the pot, heat well.
- Add the chopped parsley, red pepper parmesan and a drizzle of oil.
