Mediterranean vegetable stew with tomatoes, potatoes and herbs: Tastes great with crusty bread.
Dip tomatoes briefly in boiling water, peel off skin, cut tomatoes into quarters. Cut fennel into slices. Cut pepper in half, remove seeds and cut into squares. Cut dried tomatoes into strips. Cut chili pepper lengthwise, remove seeds and cut into strips. Peel potatoes, dice larger ones, small ones whole. Quarter shallots. Press garlic through a press.
Steam all prepared ingredients in hot oil until soft. Douse with soup. Add bay leaf spice and let it boil. Simmer gently for 25 minutes with the lid on. Season to taste with salt and freshly ground pepper, add the plucked marjoram or oregano leaves.
Serve with crusty bread or garlic toast.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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