Mediterranean vegetable and pasta stew

Name: Mediterranean vegetable and pasta stew
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 2 Carrots; 200 g Celery; 3 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 1 can(s) (425 ml each) Tomatoes; 7-10 Tbsp salt, pepper, sugar, sweet paprika; 200 g small croissant noodles; 1/2 bunch Parsley; 1 can(s) (425 ml each) white beans

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

Inexpensive and so tasty: With this soup with lots of vegetables and croissant noodles, even small gourmets like to

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
2 Carrots
200 g Celery
3 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
1 can(s) (425 ml each) Tomatoes
7-10 Tbsp salt, pepper, sugar, sweet paprika
200 g small croissant noodles
1/2 bunch Parsley
1 can(s) (425 ml each) white beans

Directions

1
Peel and finely dice the onion and garlic. Peel, wash and finely dice the carrots. Clean, wash and chop the celery.
2
Heat the oil in a wide saucepan. Fry onion, garlic, carrots and celery in it. Stir in tomato paste and sweat briefly. Deglaze with tomatoes and juice and 3⁄4 l water. Chop the tomatoes with a spatula. Season stew with salt, pepper, 1 pinch of sugar and paprika, bring to the boil, cover and simmer for about 10 minutes.
3
Meanwhile cook the noodles in boiling salted water according to the instructions on the packet. Wash parsley, shake dry and chop finely. Drain the beans, rinse, drain and add to the stew with the parsley. Heat up again. Season to taste with salt and pepper. Drain the noodles and let them drain. Serve with the stew.