Italian vegetable noodle soup

Name: Italian vegetable noodle soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Onions; 1 Garlic clove; 2 Carrots; 1 Courgette; 1 can(s) (425 ml) white beans; 2 big tomatoes; 2 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 1 TABLESPOON Vegetable broth (instant); 150 g small noodles (e.g. Mini-Penne-rigate); 1⁄2 Federation Parsley; 6 Stem(s) Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Onions
1 Garlic clove
2 Carrots
1 Courgette
1 can(s) (425 ml) white beans
2 big tomatoes
2 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
1 TABLESPOON Vegetable broth (instant)
150 g small noodles (e.g. Mini-Penne-rigate)
1⁄2 Federation Parsley
6 Stem(s) Thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and chop the onions and garlic. Peel, wash and slice the carrots. Clean, wash and chop the zucchini. Drain and drain the beans. Wash and chop the tomatoes.
2
Heat the oil in a large pot. Fry onions, garlic, carrots and zucchini for 2-3 minutes. Add tomato puree and sweat. Add tomatoes. Add approx. 1 l water, stir in broth and bring to the boil.
3
Add the noodles and simmer everything over medium heat for about 10 minutes.
4
Wash and chop the herbs. Add beans and herbs to the soup and heat. Season soup with salt and pepper. Serve the soup.