Italian Tomato Vegetable Soup

Ingredients

• 3 Carrots
• 2 Zucchini
• 3 stalks celery
• 200 g frozen green peas
• 1 Shallot
• 2 Garlic cloves
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 600 g peeled tomatoes (canned)
• 400 ml Vegetable broth
• Salt
• Pepper
• 1 tsp Dried oregano
• 50 g Parmesan

Instructions

1. 1.

   Peel the carrots, cut them lengthwise into halves and slice. Wash and trim the zucchini, also cut lengthwise into halves and slice. Wash and trim the celery and slice thinly. Thaw the peas.

2. 2.

   Peel and finely chop the shallot and garlic, then sauté in a hot pot with oil until translucent. Add carrots, zucchini, celery, and peas; briefly cook, stir in tomato paste, then pour in tomatoes and broth. Season with salt, pepper, oregano, and simmer over medium heat for 15–20 minutes.

3. 3.

   Grate the parmesan while the soup cooks. Taste the soup, ladle into preheated deep bowls, and sprinkle with freshly grated parmesan as desired before serving.