Italian pasta pot with parmesan and garlic paste

Name: Italian pasta pot with parmesan and garlic paste
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 200 g Croissant noodles; 7-10 Tbsp Salt; 400 g Carrots; 300 g Celery; 500 g Tomatoes; 1 Onion; 2 TABLESPOONS + 100 ml olive oil; 1,5 l Vegetable broth; 7-10 Tbsp Pepper; 100 g Parmesan cheese; 2 Garlic cloves; 2 can(s) (425 ml each; separation weight: 240 g) giant white beans

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

200 g Croissant noodles
7-10 Tbsp Salt
400 g Carrots
300 g Celery
500 g Tomatoes
1 Onion
2 TABLESPOONS + 100 ml olive oil
1,5 l Vegetable broth
7-10 Tbsp Pepper
100 g Parmesan cheese
2 Garlic cloves
2 can(s) (425 ml each; separation weight: 240 g) giant white beans

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Peel, wash and slice the carrots. Wash and clean the celery, putting celery green aside. Cut celery into slices. Wash, clean and slice the tomatoes. Peel and chop onion. Drain the pasta, rinse with cold water and drain
2
Heat 2 tablespoons of oil in a saucepan. Steam onion, celery and carrots for about 5 minutes. Add tomatoes and deglaze with broth. Season with salt and pepper and simmer covered for about 10 minutes until the vegetables are soft but still firm to the bite. Grate the Parmesan cheese roughly. Peel and chop the garlic. Mix together with 100 ml oil in a universal chopper to a paste, season with pepper
3
Put the beans on a sieve, rinse and drain. Finely chop the celery green. Mix the noodles and beans into the soup, bring everything to the boil again. Season soup to taste and sprinkle with celery green. Serve together with the paste. Ciabatta bread tastes good with it