1. Bring some good quality veal stock to the boil, then add a mixture of cut-up vegetables, such as potatoes, turnips, cabbage celery and previously soaked and cooked haricot beans. 2. Simmer gently until all the vegetables are well cooked. 3. About 20 minutes before serving, add a few spoonfuls of rice and of vermicelli, with a good pinch of saffron, and continue cooking until these are done. 4. The finished soup should be thick and satisfying. 5. Note: No amounts are given so you can make this soup your way. You can use any vegetables you want for this. I used 6-8 servings just to fill that spot. ---------------------------------------------------------------------------
Ingredients
