1CupSoup vegetables (leek, carrot, celery) cut into small pieces
Oil for frying
1Can (850 ml)Peeled tomatoes
Salt, pepper, paprika, 2 bay leaves
1tspDried Italian herbs (alternatively fresh)
2tbspVegetable broth instant or homemade
200gSmall croissant noodles
1Jar (425 ml)White bean kernels
1tspChili oil
Instructions
Heat the oil in a large casserole and fry the minced meat until it is crumbly brown. Add onions, garlic and soup vegetables and fry briefly. Add the chopped tomatoes and the juice and season with salt, pepper, paprika, bay leaf and herbs. Add approx. 1 1/4 l water and bring everything to the boil. Stir in the vegetable stock and the noodles. Simmer for about 20 minutes while stirring several times. If it gets too fat, add a little water.
Drain the beans on a sieve, add them to the stew after the cooking time and let them warm up. At the very end, stir in 1 teaspoon of chilli oil and season again heartily.
A freshly baked baguette or ciabatta bread goes very well with it. Enjoy the meal.