Green Vegetable & Basil Chicken SoupRECIPE (Serves 4): 1.5 liter fresh chickenstock, made with 1/2 chicken (or 2 legs)
400g mixed fresh summer vegetables (like peas, broad beans, string beans and green asparagus)
1 onion, finely diced1 sprig of rosemary 2 cloves of garlic, crushed100g pastaHandful of basil leavesParmesan cheese (if you like)Olive oilDirections: Wash vegetables and slice string beans and asparagus. Pull the meat of the chicken and put aside. In a cooking pan heat a splash of olive oil. Put in the onion, rosemary and garlic and let it simmer for 5 minutes on low heat. Add the stock to the pan and bring to boil. Now start adding your vegetables that need to cook more than 10 minutes, then add the pasta and cook for 10 minutes. Peas go in at the end as well as the chicken meat. Let it heat up well enough before serving. Season with salt and pepper if needed. Serve the soup in wide bowls and sprinkle cut basil leaves and grated parmesan on top. Serve with bread or ciabatta and butter.