For the Soup:
Heat olive oil in a pot over medium heat. Add the chopped onion and fry until it becomes translucent.
Add the chopped celery, carrot, bell peppers, and minced garlic. Season with salt, black pepper, and oregano. Stir well.
Cover with a lid and let it simmer for 5-8 minutes.
Add the chopped potatoes and pour in enough vegetable stock to cover the vegetables. Cover with a lid and let it cook for 15 minutes.
Add the pasta and chopped parsley. Let it cook for another 5 minutes until the pasta is tender.
The soup is ready!
For the Bread:
Preheat the oven to 180°C (350°F).
Place the slices of bread on a baking sheet. Drizzle with olive oil, and season with salt and oregano.
Bake in the oven for 10 minutes until crispy and golden brown.
In a blender or food processor, combine the ricotta cheese, minced garlic, chopped dill, chopped onion, and 2 tablespoons of olive oil. Grind until smooth.
Spread the ricotta mixture on the toasted bread.
The bread is ready!
Serving Suggestions
Serve the vegetable soup hot, garnished with extra parsley if desired.
Pair with the crispy ricotta-topped bread for a complete meal.
Add a side salad of mixed greens for added freshness and crunch.
Cooking Tips
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