Light tomato and noodle stew

Name: Light tomato and noodle stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Piccolini (Italian pasta); 1/2 (approx. 250 g) Broccoli; 1/2 red, yellow and green peppers; 1 small onion; 1 Garlic clove; 1 TEASPOON Olive oil; 1 package (500 g) chunky tomatoes; 250 ml Vegetable broth (instant); 2 (50 g each) Poultry Vienna; 2-3 stem(s) Marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 teaspoons (10 g each) Crème légère to refine

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Piccolini (Italian pasta)
1/2 (approx. 250 g) Broccoli
1/2 red, yellow and green peppers
1 small onion
1 Garlic clove
1 TEASPOON Olive oil
1 package (500 g) chunky tomatoes
250 ml Vegetable broth (instant)
2 (50 g each) Poultry Vienna
2-3 stem(s) Marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 teaspoons (10 g each) Crème légère to refine

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet, drain and allow to drain. Meanwhile clean and wash broccoli and divide into florets. Quarter peppers, remove seeds, wash and cut into strips.
2
Peel onion and garlic. Chop the onion finely. Press garlic through a garlic press. Heat the oil in a wide saucepan. Sauté onion, garlic, paprika and broccoli in it. Deglaze with chunky tomatoes and broth.
3
Bring to the boil and simmer for about 10 minutes. In the meantime cut the sausages into slices. Add the sausages and noodles to the soup and warm up in the soup. Wash marjoram and shake dry. Pluck the leaves, except for a few for garnishing, from the stalks and chop finely.
4
Season with salt, pepper and 1 pinch of sugar. Sprinkle in marjoram. Arrange the soup on plates and add 1 teaspoon of crème légère each. Sprinkle with pepper again if necessary. Garnish soup with remaining marjoram.