Summary

Ingredients

• 1 carrot (s)
• 1 onion (s)
• 1 stick celery
• 1 teaspoon olive oil
• 1 tablespoon tomato paste
• 200 g tomatoes, chunky
• 850 ml water
• 1 teaspoon vegetable stock, instant
• 100 g beans, white
• 1 zucchini
• 1 bell pepper (s)
• 50 g beans, reen, frozen
• 50 g spahetti
• salt and pepper
• 3 teaspoons ginger, freshly grated

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Instructions

1. Peel and dice the carrot and onion. Wash, clean and dice the celery.
2. Heat the olive oil in a saucepan and steam the vegetables in it for about 5 - 10 minutes until they are soft. Stir in the tomato paste and sauté for about 1 minute. Add tomatoes, water, vegetable stock powder and white beans and simmer for about 25 minutes.
3. Wash and dice the zucchini and peppers. Add the green beans with the broken spaghetti and vegetables to the soup and cook for about 10 minutes until the noodles and vegetables are cooked through. Season with salt and pepper and stir in the ginger.