Allotment garden soup

For 4 people
  • 150 g croissant noodles
  • Salt, pepper, cayenne pepper
  • 50 g dried soft tomatoes
  • 2 Carrots
  • 300 g green beans
  • 2 Glasses of chicken broth with chicken (approx. 340 ml each)
  • 1 Can (s) (425 ml) kidney beans
  • 1 small bunch of parsley
  • 1–2 EL Lemon juice
35 minutes
very easy
Put the noodles in 1–2 l boiling salted water (approx. 1 teaspoon salt per liter) according to the instructions on the packet.
Cut tomatoes into strips. Peel, wash and thinly slice the carrots. Wash, clean and cut the beans into pieces.
Bring the chicken stock and 1 liter of water to the boil. Add the prepared vegetables and simmer for about 10 minutes.
Rinse the bean kernels in the sieve. Drain the pasta. Add both to the soup and heat briefly. Wash the parsley, shake dry and roughly chop. Season the soup with salt, pepper, cayenne pepper and lemon juice, sprinkle with parsley.
1 person approx:
  • 370 kcal
  • 21 g protein
  • 10 g fat
  • 46 g carbohydrates


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