Italian Vegetable Soup

Ingredients

• 75 g whole wheat pasta
• Salt
• 425 g canned white beans
• 2 Garlic cloves
• 1 onion
• 2 stalks celery
• 2 Zucchini
• 100 g cabbage
• 2 Tomatoes
• 1 tbsp oil
• 600 ml Vegetable Broth
• 200 g fresh peas (or 50 g frozen peas)
• Salt
• Pepper
• 25 g Parmesan

Instructions

1. 1.

   Cook pasta according to package instructions in boiling salted water until al dente. Rinse beans under cold running water and drain.

2. 2.

   Peel and finely chop garlic and onion.

3. 3.

   Trim and wash celery, zucchini, cabbage, and tomatoes. Dice zucchini. Slice celery into thin rounds and cut cabbage into narrow strips. Quarter tomatoes, remove seeds, and dice them.

4. 4.

   Heat oil in a pot. Sauté onions and garlic until translucent. Add the prepared vegetables except tomatoes and cook for 2–3 minutes.

5. 5.

   Pour in broth, bring to a boil, then simmer for 15 minutes over medium heat. Break open fresh peas from their pods and add after 8 minutes (add frozen peas after 12 minutes).

6. 6.

   Drain pasta, briefly rinse under cold water, and let it drain. Add pasta, beans, and tomatoes to the soup and bring to a quick boil. Season with salt and pepper. Grate Parmesan over the soup, sprinkle on top, and serve.