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🍝 Spicy Pasta Soup with Salsiccia

684 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 4 garlic cloves
• 1 bulb fennel
• 200 g celeriac
• 4 tbsp olive oil
• 200 g white beans (can)
• 1 l meat broth
• 1 bunch parsley
• 5 sage leaves
• 10 sun-dried tomatoes (in oil)
• 4 salsiccia
• 200 g pasta (e.g. elbow macaroni)
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Finely chop the onion and the garlic.
3. 3. Clean the fennel and wash it.
4. 4. Slice the fennel into rounds.
5. 5. Peel the celery.
6. 6. Cut the celery into small cubes.
7. 7. Heat the olive oil in a large pot.
8. 8. Sauté the onions and garlic in the oil until translucent.
9. 9. Add the drained beans to the pot.
10. 10. Deglaze the mixture with the meat broth.
11. 11. Let the soup simmer for 10 minutes.
12. 12. Wash the parsley.
13. 13. Pick the parsley leaves off the stems.
14. 14. Roughly chop the parsley leaves.
15. 15. Wash the sage.
16. 16. Shake the sage dry.
17. 17. Finely chop the dried tomatoes.
18. 18. Add the salsiccia and the prepared vegetables to the soup.
19. 19. Let the soup simmer for another 20 minutes.
20. 20. Add the pasta to the soup.
21. 21. Cook the pasta for 5 to 6 minutes until al dente.
22. 22. Add the chopped herbs and tomatoes to the soup.
23. 23. Season the soup with salt and pepper.

Nutrition per serving

• kcal: 684
• Protein: 29 g · Fett/Fat: 41 g · Carbs: 49 g