Red noodle and bean stew

Ingredients for 2 servings:

• 150 g minced beef
• 1 onion(s)
• 2 tbsp sunflower oil
• 425 g tomatoes, peeled, from the can
• 650 ml vegetable stock
• 125 g soup noodles, e.g. B. Gnocchetti Sardi
• 1 jar white beans (drained about 255 g)
• ½ bell pepper(s)
• 1 tsp rosemary, dried
• garlic powder
• Salt
• pepper
• Paprika powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

simple, with white beans

Peel the onion and finely dice. Heat the oil, fry the minced meat briefly until crumbly. Then add the diced onion and fry briefly, seasoning with rosemary and garlic powder to taste. (Alternatively, you can of course also season with fresh, chopped garlic.) Add the peeled tomatoes from the can and break them up a little, for example, with a wooden spoon. Season with pepper and paprika, then add the vegetable stock and bring to a boil. Stir in the pasta and simmer covered for about 18-20 minutes. Dice half the bell pepper and add it to the pot 6 minutes before the end of the cooking time. Pour the beans into a sieve, rinse with cold water and drain, then add to the stew and heat everything together again. Finally, season with salt and pepper to taste.