Summary

Ingredients

• 500 g tomato (s), passed
• 500 g tomato (s), peeled, chopped
• 1 onion (s)
• 1 clove garlic
• little olive oil
• 1 large potato (s), waxy
• 80 g leek
• 110 g carrot (s), diced, frozen
• 130 g peas, frozen
• 130 g reen beans, frozen
• 1 liter vegetable stock
• 60 g mussel noodles (soup noodles - ancient rain pasta with spelled)
• 1 teaspoon, leveled salt
• 0.5 ½ teaspoon, leveled sugar
• pepper
• a little oregano, dried
• a little parsley, TK

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Instructions

1. Peel the onion and clove of garlic and cut into fine cubes. Clean the leek and cut into fine rings. Peel the potato and cut into small cubes.
2. Put some olive oil in a saucepan and sauté the onion in it. Add the garlic, potato cubes, leek rings and the frozen carrot cubes and continue to sweat.
3. Add the peeled and pureed tomatoes and pour the vegetable stock on top. Boil. Add the frozen vegetables and bring to the boil again.
4. Season with salt, pepper, sugar and oregano and simmer for 5 minutes. Add the noodles and simmer gently over a low heat for another 15 minutes. Stir in parsley and season again.