Bouillon with noodle inlay

Name: Bouillon with noodle inlay
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 small onion; 3 (approx. 30 g) Discs; 7-10 Tbsp Bacon; 1 small yellow and green; 7-10 Tbsp Sweet pepper; 1 (approx. 150 g) Courgette; 1 TABLESPOON oil, 1 tsp tomato paste; 3 TSP Vegetable broth (instant); 40-50 g short noodles (e.g.; 7-10 Tbsp spirals), salt, white pepper; 1/2 bunch/pot of chervil; 7-10 Tbsp or parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 small onion
3 (approx. 30 g) Discs
7-10 Tbsp Bacon
1 small yellow and green
7-10 Tbsp Sweet pepper
1 (approx. 150 g) Courgette
1 TABLESPOON oil, 1 tsp tomato paste
3 TSP Vegetable broth (instant)
40-50 g short noodles (e.g.
7-10 Tbsp spirals), salt, white pepper
1/2 bunch/pot of chervil
7-10 Tbsp or parsley

Directions

1
Peel the onion. Finely dice onion and bacon. Clean and wash the vegetables (put 1 thin slice of the zucchini aside). Chop pepper and zucchini
2
Heat the oil and drain the bacon. Sauté the onion until transparent. Fry vegetables briefly. Sweat tomato paste with. Pour 3/4-1 l water, add broth, bring to the boil. Cook everything for 8-10 minutes. Cook pasta in salted water for about 10 minutes
3
Season to taste the bouillon. Wash the chervil, pluck off the leaves (chop parsley) and sprinkle on top