Penne with winter vegetables

Name: Penne with winter vegetables
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 collar Soup Greens; 1 medium onion; 2 Garlic cloves; 400 g tripped chop of Kasseler; 250 g Noodles (e.g. penne); 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 2 TEASPOONS dried oregano; 1 TABLESPOON Instant vegetable stock; 1 can(s) (425 ml; separation weight: 250 g) white beans; 7-10 Tbsp black pepper; 7-10 Tbsp Oregano

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 collar Soup Greens
1 medium onion
2 Garlic cloves
400 g tripped chop of Kasseler
250 g Noodles (e.g. penne)
7-10 Tbsp Salt
2 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
2 TEASPOONS dried oregano
1 TABLESPOON Instant vegetable stock
1 can(s) (425 ml; separation weight: 250 g) white beans
7-10 Tbsp black pepper
7-10 Tbsp Oregano

Directions

1
Clean the soup vegetables. Peel carrots and celery, wash and chop everything. Peel and chop onion and garlic. Wash the smoked pork, dab dry and cut into cubes. Cook pasta in boiling salted water according to package instructions.
2
Heat oil in a large, deep frying pan. Brown the smoked pork in it, remove it. Fry the vegetables, onion and garlic in the frying fat. Add tomato paste and oregano and sauté briefly. Add 500 ml water, bring to the boil and stir in the stock. Let it simmer for about 10 minutes. Pour the beans onto a sieve and drain. Mix the beans, smoked pork loin and penne into the sauce and heat it up. Season to taste with salt and pepper.
3
Add 500 ml water, bring to the boil and stir in the stock. Let it simmer for about 10 minutes. Pour the beans onto a sieve and drain. Mix the beans, smoked pork loin and penne into the sauce and heat it up. Season to taste with salt and pepper. Arrange on plates garnished with oregano