• 1 carrot, finely chopped
• 1 zucchini, finely chopped
• 4 tablespoons finely chopped onion
• 1 cup cooked Peruano beans
• 1/2 cup of short shape pasta
• 1 liter of chicken stock
• 1 cup parmesan cheese, grated
• 12 basil leaves
• 4 tablespoons of olive oil

1. Pour chicken stock in a large pot and bring to a boil. Add vegetables and pasta and cook thoroughly for 5 minutes. Finally, add the beans and salt as needed.
2. Fry basil leaves in very hot olive oil in a small saucepan.
3. Serve soup in bowls and garnish with basil chips and parmesan cheese.

Tiempo de preparación: 20 minutos

Dificultad: baja

Porciones: 4 personas