Italian pasta pot with parmesan dip

Name: Italian pasta pot with parmesan dip
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 100 g Parmesan (piece); 2 Garlic cloves; 100 ml + 2 tablespoons olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 200 g Croissant noodles; 400 g Carrots; 500 g Tomatoes; 1 Onion; 2 TABLESPOONS Vegetable broth; 300 g Celery; 2 can(s) (425 ml each) giant white beans

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

100 g Parmesan (piece)
2 Garlic cloves
100 ml + 2 tablespoons olive oil
7-10 Tbsp Pepper
7-10 Tbsp Salt
200 g Croissant noodles
400 g Carrots
500 g Tomatoes
1 Onion
2 TABLESPOONS Vegetable broth
300 g Celery
2 can(s) (425 ml each) giant white beans

Directions

1
For the dip, grate the cheese roughly. Peel and chop the garlic. Mix cheese, garlic and 100 ml oil in the universal chopper to a cream. Season to taste with pepper.
2
Cook the pasta in boiling salted water for about 10 minutes until al dente. Peel, wash and slice the carrots. Wash and quarter tomatoes. Peel and chop onion. Drain noodles, rinse with cold water and drain.
3
Heat 2 tablespoons of oil in a large pot. Brown the carrots and onion for about 5 minutes. 1 ½-1 3⁄4 Pour on l water. Add the tomatoes, bring to the boil and stir in the stock. Cover and simmer for about 8 minutes.
4
In the meantime, clean the celery and put the tender celery green aside. Wash the celery stalks and cut into slices. Rinse the beans in a sieve and let them drain. Add noodles, celery and beans to the soup.
5
Bring to the boil again and simmer for about 2 minutes. Wash and chop the celery green. Season pasta pot with salt and pepper and sprinkle with celery green. Serve with the Parmesan dip and serve with ciabatta.
6
Drink tip: light red wine, for example a Bardolino.