How to make
Heat 2 tablespoons of olive oil in a pot. Peel the two types of onions, carrots, celery and potatoes and cut them into small cubes. Saute them in preheated oil on low heat, for 15-20 minutes.
Meanwhile, peel the tomatoes and clean them of their seeds. Cut the zucchini into small cubes, and then add them to the pot along with the tomatoes. Drain out the water and add the vermicelli.
Boil the soup for 7-8 minutes. Serve with a toasted baguette.
