Summer vegetable pot

Name: Summer vegetable pot
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Vegetable Onion; 2 Garlic cloves; 2 large carrots; 2 rod/s Celery; 350 g green beans; 3 Tomatoes; 3 Stem/s Thyme; 3 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 2 Bay leaves; 1-2 TABLESPOONS Vegetable broth (instant); 1 can(s) (425 ml each) white beans; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

Once across the garden! What is left, tastes so good the next day when warmed up

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Vegetable Onion
2 Garlic cloves
2 large carrots
2 rod/s Celery
350 g green beans
3 Tomatoes
3 Stem/s Thyme
3 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
2 Bay leaves
1-2 TABLESPOONS Vegetable broth (instant)
1 can(s) (425 ml each) white beans
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel onion and garlic. Chop onion coarsely, garlic finely. Peel or clean, wash and slice carrots and celery. Clean, wash and slice the green beans. Wash and quarter tomatoes. Wash thyme, pluck off leaves.
2
Heat the oil in a pot and sauté the onion and garlic. Sweat tomato paste briefly. Add thyme, bay leaf, 1 1⁄2 l water and broth and bring to the boil. Add prepared vegetables and bring to the boil again. Cover and cook for 20-25 minutes.
3
Drain the beans, rinse and drain. Add to the stew and continue cooking for about 5 minutes. Season to taste with salt and pepper. Rustic farmhouse bread tastes good with it.