Allotment garden soup

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
4 4
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 150 g Croissant noodles
  • 7-10 Tbsp salt, pepper, cayenne pepper
  • 50 g dried soft tomatoes
  • 2 Carrots
  • 300 g green beans
  • 2 Glasses of chicken broth with chicken meat (à approx. 340 ml)
  • 1 can(s) (425 ml) white beans
  • 1 bunch of parsley
  • 1-2 TABLESPOONS Lemon juice

Directions

  1. 1

    Cook the noodles in 1-2 l boiling salted water (approx. 1 teaspoon salt per litre) according to the package instructions.

  2. 2

    Cut the tomatoes into strips. Peel, wash and thinly slice the carrots. Wash and clean the beans and cut them into pieces.

  3. 3

    Bring chicken stock and 1 l water to the boil. Add prepared vegetables and simmer for about 10 minutes.

  4. 4

    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.

Nutrition Facts

KCAL
370 kcal
CARBS
46 g
FATS
10 g
PROTEINS
21 g