John Myers
Contents
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Ingredients
- 150 g Carrots
- 150 g Zucchini
- 2 Onions
- 1 Clove of garlic
- 1 Can White beans; 425 ml canned food
- 1 Can Chopped tomatoes; 425 ml can
- 1 tbsp Tomato paste
- 1,5 tbsp Vegetable broth powder
- 6 Stems Thyme
- 1 tsp Dried parsley
- Salt
- Pepper from the grinder
- 2 piece Salsiccia; Italian fennel sausage
- 175 g Mini Farfalle
- 2 tbsp Olive oil
Instructions
- Peel, wash and slice the carrots. Wash and clean the zucchini. Halve the zucchini lengthways and cut into pieces. Drain the white beans in a colander. Peel and dice the onions and garlic.
- Heat the olive oil in a saucepan, fry the zucchini and carrot slices for 2-3 minutes while turning. Add onions and garlic and sauté briefly. Add tomato paste, sweat. Add the chopped tomatoes with their juice. Pour approx. 1 liter of water, stir in the stock, bring to the boil. Salsiccia squeeze small balls from the intestines into the soup. Simmer the soup over medium heat for about 10 minutes.
- Wash the thyme, pat dry and remove the leaves. Add to the soup with the parsley and beans. Add the pasta and simmer for another 10 minutes until the pasta is cooked through. Season to taste with salt and pepper.
- Tip 4: The noodles soak up a lot of liquid and the soup thickens a lot when left standing. So if you don't want to eat the soup straight away, but rather pre-cook it, you should cook the noodles separately.
Nutrition
Serving: 100gCalories: 149kcalCarbohydrates: 3.9gProtein: 2.2gFat: 14g
