Summary

Ingredients

• 450 g penne, e.., luten-free from Schär
• 1 can tomato (s), chunky
• 1 can coconut milk
• 1 medium zucchini, possibly organic
• 2 medium carrot (s), possibly organic
• 250 g feta in brine
• 80 g olives, black, finely chopped
• 1 tablespoon, heaped tomato paste
• 1 dash white wine, dry
• 2 teaspoons soup seasoning
• 1 pinch (s) sugar (xucker, xylitol)
• salt and pepper
• Chilli powder
• lots herbs Provence
• 3 stalks basil, fresh

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Instructions

1. Cook the pasta in salted water until al dente, drain and set aside. In the meantime, wash the zucchini and cut into thin quarter slices, peel and roughly grate the carrots. Put aside. Put the tomatoes, coconut milk, soup seasoning, spices and herbs of Provence in a large saucepan, simmer briefly. Then add tomato paste and white wine, add a pinch of sugar and again simmer gently for approx. 5 minutes. Add olives and vegetables, coarsely crumble half of the sheep`s cheese and simmer for another 3 minutes. Season to taste, if necessary, add seasoning to the soup (if the noodles are added, it will be milder). Add the noodles, heat them up briefly and add the rest of the sheep`s cheese, roughly crumbled (it should not melt completely by now). Add the basil cut into strips, stir briefly and serve.