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🍝 Hearty Vegetable Noodle and Bacon Soup

324 kcal · 30 min · 4 servings

Ingredients

• 2 Zucchini
• 150 g Kidney beans (can)
• 1 stalk Celery
• 2 Shallots
• 2 Garlic cloves
• 200 g Savoy cabbage
• 2 Carrots
• 2 tbsp Olive oil
• 800 ml Vegetable broth
• 50 g Bacon cubes
• 150 g Farfalle
• Salt
• Pepper (from the mill)
• 2 tbsp fresh chopped Parsley

Instructions

1. 1. Wash the zucchini thoroughly and remove the tough ends. Cut the vegetable into thin strips or grate it finely.
2. 2. Rinse the beans in a sieve under running water and let them drain well.
3. 3. Wash the celery and remove the tough fibers. Slice the root vegetable into thin rounds.
4. 4. Finely chop the green leafy tops of the celery.
5. 5. Peel the shallots and the garlic clove. Mince both ingredients finely.
6. 6. Wash the savoy cabbage and remove the hard stems. Cut the leaves into bite-sized pieces.
7. 7. Peel the carrots and cut them into small cubes.
8. 8. Heat some oil in a large pot.
9. 9. Add the chopped shallots and garlic to the hot oil. Sauté them briefly until fragrant.
10. 10. Add the zucchini, carrots, celery, and bacon to the pot.
11. 11. Sauté the vegetables briefly until they become slightly tender.
12. 12. Deglaze the vegetables with the vegetable broth.
13. 13. Add the savoy cabbage to the soup.
14. 14. Let the soup simmer for about 10 minutes over medium heat.
15. 15. Stir the noodles into the boiling soup.
16. 16. Cook the noodles for approx. 8 minutes until they are still firm to the bite (al dente).
17. 17. Add the finely chopped celery greens and the beans to the pot.
18. 18. Let everything steep in the hot broth for about 2 minutes.
19. 19. Season the soup to taste with salt and pepper.
20. 20. Fold in the fresh parsley to the finished soup.
21. 21. Serve the soup hot.
22. 22. Optionally serve toasted toast bread strips as a side dish.

Nutrition per serving

• kcal: 324
• Protein: 16 g · Fett/Fat: 10 g · Carbs: 42 g