Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
1 Tasse | Red kidney beans, soaked |
1 | Onion coarsely chopped |
1 mittel | Carrot diced |
2 | Celery Stalks chopped |
3 | cloves garlic chopped |
1 Esslöffel | Parsley, chopped, optional |
2 Esslöffel | olive oil |
1 1/4 Tasse | Tomatoes diced |
1 Tasse | tomato juice |
1/2 | Vegetable bouillon cube |
8 x ca. 30 g | Elbow macaroni |
1 Esslöffel | tomato paste |
1 Teelöffel | Mixed herbs |
| salt |
| pepper |
Cook beans until tender. Cool in their cooking liquid.
Lightly saute the onion, carrot, celery, parsley & garlic in the olive oil until softened & slightly browned. Ladle in the beans & 2 cups of their cooking liquid, the tomatoes, tomato juice bouillon cube & macaroni. Bring to a boil & cook for 5 to 7 minutes. Stir carefully.
Cover & let stand for a few minutes to allow the pasta to plump up. Add more stock or juice if the mixture is too dry. Stir in the rest of the ingredients & serve immediately.
Marlena Spieler, "200+ Vegetarian Pasta Recipes"
|
|
Anmerkungen zum Rezept:
keine |