1 tbsp butter
1 large onion, diced
2 crisps celery stalks, chopped
2 large carrots, chopped
2 heads of broccoli, chopped
1 large potato, diced
1 tbsp chopped fresh oregano
1 ½ quart vegetable stock
3 oz vermicelli
Salt and freshly ground black pepper
1 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped fresh chives
Melt the butter in a large heavy saucepan over medium heat and sauté the onion until translucent.
Add the other vegetables and sauté for 5 minutes, stirring constantly. Add the oregano and sauté 2 minutes longer.
Add the stock and bring it slowly to a boil. Cover and simmer 10 minutes over low heat.
Add the vermicelli, increase the heat to medium again, and cook until the vermicelli is tender.
Adjust the seasoning. Add the parsley and chives just before serving.
