Savoy bean stew

Name: Savoy bean stew
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g Soup noodles; 7-10 Tbsp Salt; 1 can(s) (425 ml, separation weight 250 g) Italian beans; 750 g Savoy cabbage; 1/2 l Vegetable broth (instant); 1 can(s) (850 ml, 800 g) peeled tomatoes; 7-10 Tbsp Pepper; 7-10 Tbsp ground caraway

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g Soup noodles
7-10 Tbsp Salt
1 can(s) (425 ml, separation weight 250 g) Italian beans
750 g Savoy cabbage
1/2 l Vegetable broth (instant)
1 can(s) (850 ml, 800 g) peeled tomatoes
7-10 Tbsp Pepper
7-10 Tbsp ground caraway

Directions

1
Cook the pasta in boiling salted water for about 10 minutes. In the meantime, drain the beans, rinse with cold water and drain. Clean, wash and cut cabbage into strips. Put them into a pot. Pour on broth.
2
Chop the tomatoes in the tin and add to the cabbage. Bring to the boil and braise over medium heat for about 20 minutes. Drain the pasta, rinse with cold water and drain. Add to the soup with the beans. Season with salt, pepper and some caraway seeds