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MealMaster - Ansicht
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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Esslöffel | oil |
| 1 | Onion chopped |
| 1 | Cloves garlic crushed |
| 1 | Leek sliced |
| 6 x ca. 30 g | carrots peeled, diced |
| 2 | Sticks celery sliced |
| 1 | Courgette sliced |
| 8 x ca. 30 g | Dried farfalle pasta |
| 400 Gramm | Can chopped tomatoes |
| 2 1/2 x ca. 1/2 Liter | vegetable stock |
| 1/2 Teelöffel | Cayenne pepper; up to 1 |
| 2 Esslöffel | Grated parmesan cheese; up to 4 |
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1. Heat the oil in a large saucepan, add the onion, garlic, leek, carrots, celery and courgette and cook for 5 minutes, stirring frequently.
2. Add the pasta shapes, chopped tomatoes, stock and cayenne pepper to taste, bring to the boil, cover and simmer for 25-30 minutes until the pasta is cooked and vegetables are tender.
3. Serve in individual bowls sprinkled with 1/2-1 tablespoon of grated parmesan cheese, then serve immediately. Try using other dried pasta shapes. For an extra creamy soup, stir in 2 tablespoons of créme frâiche before serving. Converted by MC_Buster.
6 as a first course.
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