Provencal vegetable soup (low fat)

Ingredients for Provencal vegetable soup (low fat)

Instructions for Provencal vegetable soup (low fat)

To prepare the Provencal vegetable soup (low fat) recipe, please follow these instructions:

Put the beans in soft overnight, pour the water and boil them in vegetable broth for about 35 minutes.

Cut the peel in both, squash and eggplant in tern and tomatoes in quarters. Mix the vegetables with herbes de Provence, crushed garlic and olive oil. Lay the vegetables on a piece of baking paper and leave them for 15 minutes at 225 degrees. Bring the vegetables to the soup and boil for another 5 minutes. Season with salt and pepper.

Serve the soup with thin slices of roasted focaccia.