in Soup Recipes

Noodle and pepper soup

updated

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Ingredients for 4 servings:

  • 2 large bell peppers, red and green
  • 4 tomatoes
  • 1 can of corn
  • 1 large onion(s)
  • 2 garlic cloves
  • 1 tbsp butter
  • 750 ml broth
  • 150 g pasta (e.g. trulli, farfalle or fusilli)
  • ½ bunch parsley, flat
  • 1 sprig of oregano or dried oregano
  • Paprika powder
  • Tomato paste
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

quick to make, healthy and filling

Wash, trim, and chop the vegetables. Drain the corn. Sauté the onion and garlic in the butter. Add the vegetables and sauté them. Add the tomato paste and fry briefly. Pour in the broth and season with salt, pepper, and paprika. Add the pasta and cook until al dente. Finally, season to taste, chop the parsley, and sprinkle over the top. I serve it with ciabatta or baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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