Vegetable Soup in a Fondue Pot | RICARDO

Ingredients

• 2 carrots, peeled and thinly sliced on a mandolin
• 1 stalk celery, finely chopped
• 1 can 14 oz (398 ml) diced tomatoes, drained
• 1 can 19 oz (540 mL) white beans, rinsed and drained
• 4 cups (1 litre) chicken or beef broth
• 1/4 cup (60 ml) parsley, chopped
• Salt and pepper