Tomato and pepper soup

Ingredients for 4 servings:

• 1 bag of rice (125 g)
• 3 bell peppers, red, yellow and green
• 2 onions
• 300 g Cabanossi
• butter
• 1 can of tomatoes, peeled
• ½ tube(s) tomato paste
• 500 ml vegetable stock
• 1 cup sour cream
• 1 bunch of parsley
• salt and pepper
• chili powder
• Sugar
• basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with rice

Prepare the rice according to the package instructions. Clean the bell peppers and onions and dice them into small cubes. Dice the Cabanossi as well. Heat a little butter in a pan and fry the sausage and diced onions until they have browned. Then fry the diced bell peppers briefly. Stir in the tomatoes, vegetable stock, and tomato paste and bring the soup to a boil. Simmer gently over low heat for about 10 minutes, until the bell peppers are cooked but still firm to the bite. Season to taste with salt, pepper, chili, sugar, and a little basil. Finally, add the rice to the soup and heat until hot. Divide the soup among bowls, adding a tablespoon of sour cream and some chopped parsley to each bowl. The soup is easy to prepare and tastes best reheated the next day.