Green bean and tomato stew

Ingredients for 4 servings:

• 1 onion(s)
• 2 cloves garlic
• 250 g carrot(s)
• 5 tbsp oil
• some salt
• some black pepper, freshly ground
• some paprika powder, sweet
• 1 pinch(s) of sugar
• 1 tbsp tomato paste
• 1 liter vegetable broth
• 1 tsp savory, dried
• 1 tsp thyme, dried
• 250 g green beans (frozen)
• 200 g pasta shells
• 250 g Mettwurst (ham and onion Mettwurst)
• 1 can of chopped tomatoes (425 ml)
• 3 stalks of thyme, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

With noodles and meatballs

Peel the onion and garlic cloves. Finely dice the onion and finely chop the garlic cloves. Trim, peel, rinse, and finely slice the carrots. Heat 2 to 3 tablespoons of oil in a pan and fry the onions, garlic, and carrots, stirring occasionally. Season with a little salt, a few turns of freshly ground black pepper, paprika, and sugar. Then add the tomato paste and sauté briefly. Deglaze with the vegetable stock, add the savory and thyme, and bring to a boil. Add the beans and simmer for about 8 to 10 minutes. Meanwhile, cook the pasta in boiling, lightly salted water until al dente. Form the ham and onion sausage into small dumplings. Heat 1 to 2 tablespoons of oil in a pan and fry the dumplings briefly over high heat, then remove from the pan. Drain the pasta, rinse briefly, and let it drain. Add the chopped tomatoes and their juice to the soup, bring to a boil, and season with a little salt, a few grinds of freshly ground black pepper, and a pinch of paprika. Add the pasta and dumplings and heat briefly. Ladle the soup into bowls or plates. Rinse the fresh thyme, shake dry, pluck the leaves from the stems, and garnish the soup with them.