for 4 person

2	onions
200 g	carrots
200 g	celeriac
150 g	leek
100 g	Chinese cabbage
1 tbsp	butter
50 g	dried beans
1 ½ litre	vegetable bouillon
50 g	pasta (e.g. pasta shells)
	salt and pepper to taste
a little	parsley

How it's done

Chop the onion. Dice the carrot and celeriac, slice the leek and Chinese leaves. Heat the butter, sauté the vegetables and beans for approx. 5 mins. Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx. 10 mins. Add the pasta, cook uncovered for approx. 10 mins. until al dente, season. Tear off the parsley leaves and sprinkle over the top.

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