Summary

Ingredients

• 10 g butter, alternatively mararine
• 1 leek, thick
• 2 bell pepper (s)
• 1 zucchini
• 125 g celery
• 4 tomato (s)
• 2 cloves garlic
• 2 tablespoon tomato paste
• 750 ml vegetable stock
• 150 g pasta, soup noodles
• salt
• 1 pinch (s) sugar
• 1 teaspoon oregano
• some Tabasco, or cayenne pepper
• pepper
• 1 teaspoon basil

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Instructions

1. Cut the leek into fine strips and wash.
2. Scald the tomatoes, peel them and then core them and cut them into cubes.
3. Wash the remaining vegetables and cut into small, bite-sized pieces.
4. Heat the fat in a saucepan. Steam the leek and the chopped (pressed) garlic until translucent. Add the bell pepper, celery and zucchini and sauté briefly. Add the tomato paste and the diced tomatoes. Top up with the vegetable stock. Season with sugar, pepper, salt, basil and oregano. Cover the soup and simmer over medium heat for 15 minutes. In the meantime, cook the soup noodles in plenty of water until they are al dente. Finally, add the noodles to the soup and season again and season with Tabasco or cayenne pepper as desired.