Bean Soup (Vegetarian)

Ingredients

• 794 mlBroth
• 240 mlWater
• 454 gVegetables
• 411 gTomato
• 33 gNoodle
• 480 gBean
• 1 gGewürz
• 1.4 gGarlic powder
• 25 gParmesan

Instructions

1. 1

   Prepare and heat liquids

   • Pour vegetable broth (794 ml) and water (240 ml) into a large soup pot (about 4–5 l).
   • Place the pot over high heat and heat the liquid.
2. 2

   Add vegetables, tomatoes and pasta

   • While the liquid heats, add frozen mixed vegetables (454 g), stewed tomatoes with juices (411 g) and broken angel-hair pasta (33 g) to the pot.
   • Cover and bring the soup to a boil.
3. 3

   Prepare beans

   • Rinse and drain the canned beans thoroughly in a sieve.
4. 4

   Add beans and seasonings

   • When the soup boils, uncover and stir well, scraping the pot to loosen pasta.
   • Stir in the drained beans, Italian seasoning (1 g) and garlic powder (1.4 g).
   • Reduce heat to medium or medium-high to maintain a gentle boil.
5. 5

   Cook pasta and finish

   • Stir frequently and cook until pasta is tender, about 5 minutes.
   • Reduce heat to low and stir in grated Parmesan (25 g).
   • Simmer gently for 5 minutes, then serve immediately or keep warm until ready to serve.