- zucchini - 2 pieces
- zucchini - 2 pieces
- white mushrooms - 240 Grams
- olive oil - 2 items. spoons
- salt - To taste
- carrots - 2 pieces
- bulb - 1 piece
- celery stalk - 3 pieces
- garlic - 2 teeth
- tomato paste - 1 st. a spoon
- chicken broth - 8 cups
- a bank of chopped tomatoes - 1 piece (460 g)
- cans (450 g) of white beans - 2 pieces
- green beans - 1 glass
- Parmesan cheese - To taste
1. Cut the zucchini and zucchini cubes 1 cm in size. Cut the carrots and celery. Cut the onion into cubes. Wash the white beans. 2. Cut the string beans into pieces. Cut white mushrooms into 4 parts. Preheat the oven to 260 degrees. 3. Stir in a bowl of zucchini, zucchini and mushrooms with 1 tablespoon of olive oil and a pinch of salt. Divide the vegetables between the two baking sheets and bake the hot oven on the middle and top rack for 5-10 minutes, until the color. Take the vegetables from the oven and set aside. 4. Meanwhile, in a saucepan, heat 1 tablespoon of olive oil over medium heat. Add carrots, onions and celery. Fry until the vegetables begin to acquire a brown color, about 8 minutes. Add the garlic and tomato paste. Cook, stirring constantly, until the appearance of flavor, about 30 seconds. Pour the chicken broth, add the tomatoes with the juice and 1 teaspoon of salt. Bring to a boil over high heat. Add white and string beans. Simmer for 15 minutes. Stir with baked vegetables. Add more salt if necessary. Sprinkle with grated Parmesan cheese and serve.
Servings: 8-10