Pasta, Vegetable and Bean Soup
Ingredients
- Ingredients
- 200 grams Savoy cabbage
- 400 grams canned Borlotti bean
- 3 carrots
- 2 stalks Celery
- 4 Tomatoes
- 1 stalk Leeks
- 1 shallot
- 2 garlic cloves
- olive oil
- 1 ½ Tbsps Tomato paste
- 1 l Vegetable broth
- 1 Culinary herbs (such as rosemary, thyme, bay, sage)
- 125 grams Ditali Pasta
- salt
- freshly ground peppers
Preparation steps
Rinse, trim and cut the cabbage into narrow strips. Rinse the beans in a sieve and drain well. Peel and dice the carrots. Rinse and dice the celery. Blanch the tomatoes, cool in ice water, Peel, quarter, core and dice. Rinse, trim and cut the leeks into thin rings. Peel the shallot and garlic and chop finely.
Heat 2 tablespoons of oil in a pan and saute the shallot, garlic and leek until translucent.
Add the carrots, celery and cabbage to the pan and saute for 3-4 minutes while stirring. Stir in the tomatoes and the tomato paste. Add the broth. Season with salt and pepper. Place the herbs in a small square of cheese cloth, tie with kitchen string and add to the soup. Simmer for about 15 minutes over medium heat. Add the beans and noodles and simmer another 10 minutes. Remove the bouquet garni, season with salt and pepper and serve.
