Green Bean and Tomato Stew

Summary

Ingredients

• 1 onion (s)
• 2 cloves garlic
• 250 g carrot (s)
• 5 tablespoon oil
• a bit salt
• some black pepper from the mill
• some paprika powder, noble sweet
• 1 pinch (s) sugar
• 1 tablespoon tomato paste
• 1 liter vegetable broth
• 1 teaspoon savory, dried
• 1 teaspoon thyme, dried
• 250 g beans, reen (frozen)
• 200 g croissant noodles
• 250 g Mettwurst (ham and onion sausae)
• 1 can tomato (s), chunky (425 ml)
• 3 stalks thyme, fresh

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Instructions

1. Peel the onion and garlic cloves. Finely dice the onion and finely chop the garlic cloves. Clean, peel, rinse and cut the carrots into small slices.
2. Heat 2 to 3 tablespoons of oil in a saucepan and fry the onions, garlic and carrots while turning, seasoning with a little salt, a few turns of black pepper from the mill, paprika powder and sugar. Then add the tomato paste and sweat briefly. Then deglaze with the vegetable stock, add the savory and thyme and bring to the boil. Add the beans and simmer for about 8 to 10 minutes.
3. In the meantime, cook the noodles in boiling, lightly salted water until they are al dente.
4. Shape the ham and onion sausage into small dumplings. Heat 1 to 2 tablespoons of oil in a pan and fry the dumplings briefly over high heat and then remove. Drain the pasta, rinse briefly and allow to drain.
5. Add the chunky tomatoes with the juice to the soup, bring to the boil and season with a little salt, a few turns of black pepper from the mill and a little paprika powder. Add the pasta and dumplings and heat briefly. Spread the soup on soup bowls or plates. Rinse the fresh thyme, shake it dry, pluck the leaves from the stems and garnish the soup with them.