Tuscan vegetable soup

Name: Tuscan vegetable soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 5 large tomatoes (about 120 g each); 500 g Celery; 300 g green beans; 1 TABLESPOON black olives; 2 can(s) (425 ml each) Italian beans; 2 TABLESPOONS Olive oil; 2 Garlic cloves; 1 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Herbs of Provence; 100 g short small pasta (e.g. Pennettini); 10 g Butter or margarine

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

5 large tomatoes (about 120 g each)
500 g Celery
300 g green beans
1 TABLESPOON black olives
2 can(s) (425 ml each) Italian beans
2 TABLESPOONS Olive oil
2 Garlic cloves
1 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Herbs of Provence
100 g short small pasta (e.g. Pennettini)
10 g Butter or margarine

Directions

1
Wash and clean the tomatoes and, depending on size, cut them into quarters or eighths and seed them. Clean, wash and cut the celery diagonally into pieces. Clean, wash and halve the beans. Cut olives into slices from the stone.
2
Rinse bean seeds briefly, drain well. Heat olive oil in a pot, crush garlic and fry briefly. Add celery and green beans and sauté briefly. Deglaze with broth and bring to the boil.
3
Season with salt, pepper and herbs from Provence. Simmer at low heat for about 10 minutes. Add the tomatoes and beans and continue cooking for about 5 minutes. Meanwhile cook the pasta in boiling salted water for about 10 minutes until al dente.
4
Drain well in a sieve. Heat the fat in a frying pan and fry the noodles in it until golden brown, turning. Add olives to the soup and season again. Serve with the noodles in portions.