John Myers
Ingredients for 4 servings:
- 3 bell peppers, yellow, red and green
- 300 g mushrooms
- ½ zucchini
- 300 g beans, green
- 1 bunch of spring onions
- 1 liter tomato(s), pureed
- ½ liter vegetable broth
- e.g. salt and pepper
- 1 garlic clove(s)
- ½ tsp sambal oelek
- 2 tbsp rapeseed oil
- 1 tsp, heaped spice(s), Italian
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
simple and vegetarian
Trim the beans and cut into approximately 2 cm pieces. Cook in salted water for 10 minutes. Trim and finely chop the mushrooms and cut the zucchini into small pieces. Sauté both in hot vegetable oil. Meanwhile, dice the bell peppers and set aside. Slice the spring onions into rings and add them to the mushroom and zucchini mixture along with the diced bell peppers. Sauté briefly. Deglaze with stock and pour in the passata. Add the beans. Bring to a boil. Season to taste. Serve with ciabatta or focaccia. If you like, you can also add Spanish chorizo or Hungarian kolbasz.
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