Provencal stew with Cabanossi
4 Servings • 612 kcal / 2564 kJ, 18 g E, 50 g F, 12 g KH pro Portion
300 g Cabanossi
500 g tomatoes
250 g canned artichoke hearts
100 g black olives
1 Bunch of fresh herbs from Provence
3 Tbsp olive oil
300 ml red wine
2 The Tomatenmark
700 ml of hot vegetable stock
1 Teaspoon of salt
1 Msp. Pfeffer
that. 25 Minutes (plus cooking time)
The sausage in 1 Cut cm large cubes. Peel the shallots, halve and cut into rings. Wash the tomatoes, Remove the stalk roots and dice. Wash the zucchini, clean, halve and cut into thin slices. Drain the artichoke hearts and cut into fine strips. If necessary, core the olives and cut into fine rings. Wash the herbs, Shake dry and chop finely.
Heat the oil in a saucepan and briefly sear the onions and sausage in it. Deglaze with the red wine and simmer briefly. tomatoes, Zucchini, artichokes, Olives, Tomato paste, broth, Add salt and pepper and simmer over medium heat for 10-15 minutes.
Season the stew with salt and pepper and mix in the herbs before serving.