Noodle Vegetable Stew

Ingredients

• 250 g thick beans
• Salt
• 200 g shell pasta
• 200 g firm potatoes
• 2 carrots
• 1 stalk of celery
• 2 bell peppers (red and yellow)
• 1 leek
• 1 l vegetable broth
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Blanch the beans in salted water for 6-8 minutes, rinse and drain (remove skins if desired). Cook the shell pasta in salted water until al dente. Rinse and drain well. Peel the potatoes and carrots. Dice the potatoes and slice the carrots. Wash, trim, and slice the celery. Wash, trim, and cut the bell peppers into pieces. Wash, trim, and slice the leek.

2. 2.

   Bring the vegetable broth to a boil, season with salt, then add the potatoes, carrots, bell peppers, leek, and celery. Simmer gently for about 20 minutes.

3. 3.

   Finally add the beans and pasta, season with salt and pepper, and serve.