Tomato-noodle soup with pumpkin seed pesto
easy
90 mins
90 mins
Ingredients
- 2 Slices of beef leg (approx. 750 g)
- 2 medium-sized onions
- 2 TABLESPOONS Oil
- 1-2 Bay leaves
- 1 can(s) (850 ml) peeled tomatoes
- 1 TEASPOON dried, Italian herbs
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 500 g Carrots
- 375 g Broccoli
- 1 Garlic clove
- 1 collar Parsley
- 50 g Pumpkin seeds
- 4 TABLESPOONS Olive oil
- 200 g large croissant pasta
- 7-10 Tbsp Tabasco
Directions
- 1
Wash leg disc and dab dry. Peel and slice the onions. Heat oil in a pot. Fry the leg slice and the onions. Add tomatoes with juice, herbs and 3/4 litre water. Season with salt and pepper.
- 2
Bring everything to the boil and let it cook for about 1 hour at low heat. Peel and slice the carrots. Clean and wash broccoli and cut into small florets. Peel garlic. Wash the parsley. Put pumpkin seeds, garlic and parsley in a universal chopper and grind finely. Season with salt and pepper, stir in oil. Remove meat from the soup. Pour soup through a sieve and bring to the boil. Add vegetables, cook for about 10 minutes. Dice meat and add to the soup. Cook noodles in boiling salted water for 10 minutes.
- 3
Remove meat from the soup. Pour soup through a sieve and bring to the boil. Add vegetables, cook for about 10 minutes. Dice meat and add to the soup. Cook noodles in boiling salted water for 10 minutes. Drain and add to the soup. Season to taste with salt, pepper and Tabasco. Add the pesto
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