Noodle Vegetable Soup

Ingredients

• 150 g Ditalini
• 250 g firm potatoes
• 300 g thick white beans (canned, e.g., butter beans)
• 1 Shallot
• 1 tbsp butter
• 150 g pureed tomatoes
• 700 ml vegetable broth
• Pepper (freshly ground)
• 0.5 tsp Chili flakes
• 2 tbsp parsley

Instructions

1. 1.

   Cook the noodles in boiling salted water until al dente, then drain, rinse with cold water and set aside. Peel and dice the potatoes into small cubes. Rinse the beans under a sieve and let them drain well.

2. 2.

   Peel the shallot, finely chop it, and sauté in a pot with melted butter until translucent. Add the potatoes, cook briefly, pour in the tomatoes and add the broth. Season with salt, pepper, chili flakes, and simmer over medium heat for about 10 minutes.

3. 3.

   Add the beans and noodles, simmer for another 3-4 minutes, taste, then stir in the parsley. Ladle the soup into bowls and serve.