Ingredients:
1 onion
1 tbsp. olive oil
400 g. French beans
400 g. carrots
1 stick leek
6 big potatoes
1 bunch parsley
2 L vegetable stock
Black pepper
Salt

Preparation and serving:
Finely chop the onion, then sauté until it’s golden-brown. Pour the stock in a pot and bring it to the boil. Chop finely the rest of the vegetables and put them in the pot in the following order potatoes and the leek, few minutes later the French beans, carrots and the onion. When the vegetables get tender, flavour with the salt and the pepper.
Serve hot, sprinkled with finely chopped parsley.

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