Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 onion (s)
- 2 potato (s)
- 150 g beans, reen
- 1 carrot (s)
- 1 tuber fennel
- 50 g bacon (breakfast bacon)
- 2 tablespoon olive oil
- 1 liter broth
- 100 g noodles (croissant noodles)
- 12 tomato (s) (cocktail tomatoes)
- 0.5 ½ bunch basil
- 4 teaspoon parmesan, grated
Print Recipe
Pin Recipe Instructions
- Peel the onion and potato and cut into cubes. Clean, wash and chop the beans. Clean the carrot and cut into slices. Clean the fennel bulb and cut into cubes.
- Cut the breakfast bacon into cubes and fry in oil. Add vegetables and sauté for about 5 minutes. Add the broth, bring the soup to a boil and cook for 10 minutes. Add the pasta and cook for another 5 minutes. Cut the cocktail tomatoes into quarters and let them heat up briefly in the soup. Cut the basil into strips and sprinkle over the soup. Serve with grated parmesan.
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