Pasta potatoes

Pasta and potatoes in Italian tomato stew. Before serving, you are cheese cubes in the dish - then comes the hot soup to develop a wonderful melting.

Ingredients for 4 servings
• 150 g onion
• 400 g waxy potatoes
• 100 g celeriac
• 500 g tomatoes
• 3 celery sticks, (with green)
• 1 can of peeled tomatoes (400 g)
• 3 tablespoons olive oil
• 600ml vegetable stock
• 1 bay leaf
• Salt, Pepper
• 120 g Spaghetti
• 4 sprigs thyme
• 100 g of old ital. hard cheese, (for example grana Padano or Parmesan)

Time: 35 min plus cooking time about 30 minutes

Preparation

1. Cut onions into large cubes. Peel potatoes, cut into 2 cm pieces. Peel celeriac, cut into about 1 cm pieces. The tomatoes in half, cut out the stalk. Cut the tomatoes into chunks. From celery pluck off the leaves and put aside covered. Celery crosswise into thick slices about 1/2 cm. Pour canned tomatoes with the juice in a bowl and mash roughly with your hands, taking care to remove the hard stem approaches.


2. Heat the olive oil in a large saucepan. Onions sauté until translucent. Potatoes, celeriac root, tomatoes, canned tomatoes with stock and bay admit. Slightly add salt and pepper, cover and cook over medium heat 25 minutes. Spaghetti in 2-3 cm pieces short break. Admit after 15 minutes Cooking Spaghetti, celery and thyme. Stir several times during the last 10 minutes for the non-fixed Spaghetti cook.

3. Cheese, cut into cubes about 1/2 cm. Season the soup with salt and pepper. Give each 5-8 cheese cubes in soup plates and 2 ladle stew pour. Sprinkle with celery leaves and serve immediately.

Nutritional information per serving: 395 kcal
• 16 g protein
• 16 g fat
• 43 g carbohydrates