Noodle-vegetable-leftover meat-cold cuts stew

Ingredients for 2 servings:

• 300 g pasta, any type
• 2 m.-large carrot(s)
• 1 stalk(s) leek, (broadleaf)
• 1 stalk(s) Celery, thin
• 1 stalk(s) spring onion(s), thick
• ½ kohlrabi
• 2 m.-sized onion(s)
• 1 medium-sized garlic clove(s)
• ½ bulb(s) of fennel
• 300 g meat sausage, cooked ham, smoked pork or cold roast
• 100 g parsley, fresh or frozen
• Fat / butter as desired
• Salt, to taste
• Vegetable stock or vegetable stock cubes as desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Cook the pasta in plenty of water with a little salt, but with vegetable stock and/or diced vegetables and a finely chopped onion. Set aside. Chop all the vegetables and sauté for about 5 minutes, then simmer for about 10 minutes. Season to taste. Shortly before the end of cooking, add the chopped meat or selected sausage and the parsley, and let it simmer briefly. Mix well. Mix the pasta with the vegetables.