Cook the noodles in 1-2 l boiling salted water (approx. 1 teaspoon salt per litre) according to the package instructions.
Cut the tomatoes into strips. Peel, wash and thinly slice the carrots. Wash and clean the beans and cut them into pieces.
Bring chicken stock and 1 l water to the boil. Add prepared vegetables and simmer for about 10 minutes.
Rinse the beans in a sieve. Drain the noodles. Add both to the soup and warm up briefly. Wash the parsley, shake dry and chop coarsely. Season soup with salt, pepper, cayenne pepper and lemon juice, sprinkle with parsley.