Tuscan vegetable soup

Ingredients

Chunky tomato can (DmBio) 1 Can

Cannellini beans tin (Hellriegel) 1 Can

Fresh red onion 2 Piece

Garlic cloves 3 Piece

Fennel fresh (Basis) 300 Portion

carrots 4 Whole (large)

Thyme fresh 3 TL

Branches

White wine spritzed 100 Glas

100 ml white wine for cooking

Babyspinat (Diverse) 1 Portion

1 handful

Vegetable broth (Basis) 600 Portion

Soup noodles Mussels (Cucina Aldi) 80 Portion

Preparation

1. 1

   Chop the onions and garlic, clean and chop the remaining vegetables.

2. 2

   Sauté everything in olive oil, add thyme, salt and pepper and deglaze with white wine, reduce a little.

3. 3

   Add the tomatoes and stock to the pan and simmer over a medium heat for 20 minutes.

4. 4

   Meanwhile, cook the pasta in salted water according to the packet instructions.

5. 5

   Drain the beans in a sieve, wash the spinach and add to the soup together with the noodles, simmer for a further 5 minutes, season to taste, done!