Noodle Vegetable Soup with Beans

Ingredients

• 200 g savoy cabbage
• 400 g Borlotti beans (canned)
• 3 Carrots
• 2 stalks celery
• 4 tomatoes
• 1 leek
• 1 Shallot
• 2 Garlic cloves
• olive oil
• 1.5 tbsp tomato paste
• 1 l vegetable broth
• 1 bouquet of kitchen herbs (rosemary, thyme, bay leaf, sage)
• 125 g pasta (e.g., ditalini)
• Salt
• ground pepper

Instructions

1. 1.

   Wash and trim the cabbage, then slice into thin strips. Rinse the beans under a sieve and drain well. Peel the carrots, wash and trim the celery, and dice both finely. Blanch the tomatoes, cool, peel, quarter, seed, and dice them as well. Wash and trim the leek, then cut into thin rings. Remove skins from the shallot and garlic, finely chop, and sauté in a pot with 2 tbsp hot oil until translucent.

2. 2.

   Add the carrots, celery, and cabbage to the pot and cook for 3-4 minutes while stirring. Add the tomatoes and tomato paste, stir, and pour in the broth. Season with salt and pepper, add the herb bouquet, and simmer over medium heat for about 15 minutes. Stir in the beans and pasta, then simmer for another 10 minutes. Taste, remove the herb bouquet, and serve the soup on a plate.