- 200 grams white Beans (canned)
- ½ Zucchini
- 1 onion
- 2 stalks Celery
- 200 grams carrots
- 200 grams green Beans
- 200 grams potatoes
- 250 grams Spinach
- 200 grams Tomatoes
- 2 butter
- 150 grams Spaghettini
- 1 garlic clove
- 1 Tbsp freshly chopped parsley
- 1 Tbsp freshly chopped Basil
- 5 freshly grated Parmesan
Finely dice the onion. Rinse the celery and cut into slices. Peel the carrots and potatoes and cut into .5 cm cubes.
Rinse, halve lengthwise and slice the zucchini. Rinse, drain and divide the spinach leaves into large pieces. Cut the stalks into small pieces. Remove the stem from the tomatoes. Briefly blanch, peel, remove the seeds and chop the tomatoes.
Rinse and cut the ends of the beans. If necessary, halve the beans.
Sweat the onion in butter until translucent. Add the celery, carrots, potatoes and green beans. Saute for 5 minutes. Add the tomatoes and spinach. Saute for another 5 minutes. Pour in 2 liters (approximately 8.5 cups) of water and bring to a boil. Simmer over low heat for 1 hour.
Boil the soup. Break the noodles a few times. Add the drained beans and noodles and stir well. Once the soup boils, reduce the heat. Stirring occasionally, cook until the noodles are cooked. Season the soup with the herbs, garlic and parmesan cheese. Serve warm.