Pasta with capuchins

Name: pasta with capuchins
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 3 el olive oil; 1 onion shredded; 1 stem celery finely chopped; 1 toe garlic finely chopped; 1 twig rosemary only the needles, finely cut; 2 pots young capuchins (a 330 g), drained; 500 ml vegetable stock from tablet; 100 g Macaroni pack 500 g; 1 Red pepper in thin strips; 1 bunch onion (bag of 3 pieces), in rings; extra virgin olive oil

A tasty recipe. The vegetarian main course contains the following ingredients: olive oil, onion (chopped), celery (chopped), garlic (finely chopped), rosemary (only the needles, finely chopped), young capuchins ((a 330 g), drained), vegetable stock (from tablet ), macaroni (pack 500 g), red pepper (in thin strips), spring onion ((bag of 3 pieces), in rings) and extra virgin olive oil.

Ingredients

Kitchen Stuff

hand blender or food processor

Directions

Heat the oil in a pan. Fry the onion, celery, garlic and rosemary for 20 minutes on low heat with the lid on the pan. Stir occasionally. The vegetables must be soft, but not too many colors.
Rinse the capuchins with cold water and put them in the pan. Pour in the stock and let it simmer for 20 minutes. Using a slotted spoon, scoop half of the capuchin from the pan into a bowl. Puree the soup with the hand blender.
Put the capuchins and the pasta in the soup. Let the soup cook gently for 8 minutes until the pasta is cooked. If the soup is too thick, you can add a little boiling water. Season with salt and pepper. Add the pepper, spring onion and a dash of olive oil extra virgin.