Mediterranean vegetable and pasta stew

AUTHOR
Lenora Decker
DIFFICULTY
very easy
RATING
3.1 8
Inexpensive and so tasty: With this soup with lots of vegetables and croissant noodles, even small gourmets like to
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 1 Onion
  • 1 Garlic clove
  • 2 Carrots
  • 200 g Celery
  • 3 TABLESPOONS Olive oil
  • 1 TABLESPOON Tomato paste
  • 1 can(s) (425 ml each) Tomatoes
  • 7-10 Tbsp salt, pepper, sugar, sweet paprika
  • 200 g small croissant noodles
  • 1/2 bunch Parsley
  • 1 can(s) (425 ml each) white beans

Directions

  1. 1

    Peel and finely dice the onion and garlic. Peel, wash and finely dice the carrots. Clean, wash and chop the celery.

  2. 2

    Heat the oil in a wide saucepan. Fry onion, garlic, carrots and celery in it. Stir in tomato paste and sweat briefly. Deglaze with tomatoes and juice and 3⁄4 l water. Chop the tomatoes with a spatula. Season stew with salt, pepper, 1 pinch of sugar and paprika, bring to the boil, cover and simmer for about 10 minutes.

  3. 3

    Meanwhile cook the noodles in boiling salted water according to the instructions on the packet. Wash parsley, shake dry and chop finely. Drain the beans, rinse, drain and add to the stew with the parsley. Heat up again. Season to taste with salt and pepper. Drain the noodles and let them drain. Serve with the stew.

Nutrition Facts

KCAL
360 kcal
CARBS
54 g
FATS
9 g
PROTEINS
13 g