Summary

Ingredients

• 3 bell peppers, red, yellow and green
• 4 tomato (s)
• 3 zucchini
• 1 onion (s)
• 1 tablespoon vegetable oil
• 2 tablespoon tomato paste
• 500 ml vegetable stock
• 200 g Kritharaki (noodles in rice form)
• 1 teaspoon marjoram
• 0.5 teaspoon ½ rosemary

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Instructions

1. Dice the onions, peppers and tomatoes, halve the zucchini and cut into slices.
2. Heat the oil in the pan and sauté the onion cubes until translucent, then add the tomato paste and sweat the onions in it. Add the paprika and zucchini, season with salt and pepper and pour on the broth. Stir in the rice noodles and season with the dried herbs. Bring everything to the boil and simmer for about 15 minutes, stirring occasionally.
3. Add the tomato cubes just before the end of the cooking time and let it simmer for about 5 minutes.