Servings: 4
Ingredients
- 500 g chopped vegetables (onion, a couple of carrots, celery stalk, courgette)
- 100 g bacon
- 2 potatoes
- 1 clove of garlic
- 1 l broth
- 200 ml chopped canned tomatoes
- 1 spoon tomato puree
- 100 g cabbage
- 100 g pasta
- 1 jar beans
- oil for frying vegetables
- salt and pepper to taste
- Parmesan cheese
- chopped fresh parsley/basil/thyme
Instructions
- Fry the diced vegetables and garlic in oil.
- Fry the bacon.
- Pour one-third of the stock over the fried vegetables, bacon and sliced potatoes and cook for about 7 minutes.
- When the potatoes are soft, add the tomato paste, chopped tomatoes, noodles, the remaining stock and cook for about 10 minutes until the noodles are cooked.
- Add the beans, salt and, if not enough, the chopped spices.
- Serve with grated Parmesan cheese.
Naudinga
For a vegetarian option, bacon can be omitted and vegetable stock can be used.
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