Italian vegetable pot

Name: Italian vegetable pot
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1-2 Garlic cloves; 2 Federation Soup Greens; 2 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (1000 ml) Fine vegetable broth; 1 jar(s) (425 ml; separation weight: 265 g) white Italian beans; 100 g Croissant noodles; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp a few squirts of Tabasco; 4 Stem(s) Thyme

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1-2 Garlic cloves
2 Federation Soup Greens
2 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (1000 ml) Fine vegetable broth
1 jar(s) (425 ml; separation weight: 265 g) white Italian beans
100 g Croissant noodles
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp a few squirts of Tabasco
4 Stem(s) Thyme

Directions

1
Peel the garlic and press it through a garlic press. Clean, wash and peel the soup greens. Cut into bite-sized pieces. Heat olive oil. Sauté garlic, soup vegetables and tomato paste in it.
2
Season with salt and pepper. Fill up with the stock. Cover and cook for about 20 minutes. Rinse and drain the beans. After about 10 minutes of cooking time add noodles, after another 5 minutes add bean seeds.
3
Season the vegetable pot again with salt, a few dashes of lemon juice and Tabasco. Wash the thyme, pluck the leaves from the stalks, chop them and sprinkle them over the pot.