How to make
Wash and clean the green beans. Cut them into small pieces. Peel the carrots and grate on a coarse grater or cut into thin slices. Clean and finely chop the onions.
Saute the chopped green beans, carrots and onions in the oil and 1 cup water. Once the water boils off, sprinkle on black pepper, turmeric to taste and 1 tsp flour. Pour in 6 cups warm water, stir and leave the soup to boil.
After 10-15 min., add salt to taste, finely chopped fresh parsley and the vermicelli. Boil another 15 min. or until all of the ingredients are well cooked (you can also pour in a little more warm water).
Thicken the soup with the rice flour (1 tbsp or less, depending on how thick you like your soup) that you've dissolved in a little water, pour it into the soup and boil briefly.
Serve the soup with croutons, made by cutting the bread slices into small bites (with their crusts) and putting them in an oven dish. Sprinkle with olive oil and mixed spices, savory to taste. Stir and bake in a preheated 390°F (200 °C) oven, while stirring periodically until they turn golden.
