Italian Vegetable Soup

Ingredients

• 100 g small shell pasta
• Salt
• 100 g peas (frozen or fresh)
• 1 Zucchini
• 1 stalk Celery
• 1 onion
• 2 Garlic cloves
• 3 tbsp olive oil
• 400 ml chopped tomatoes (1 can)
• 500 ml vegetable broth
• black pepper (freshly ground)
• basil (for garnish)

Instructions

1. 1.

   Cook the pasta according to package instructions in plenty of salted water, then drain in a colander. While the pasta cooks, thaw the peas. Peel and finely dice the zucchini. Wash, peel, and chop the celery stalk. Peel and cube the onion. Peel and mince the garlic cloves.

2. 2.

   Heat the olive oil in a pot, sauté the garlic, onions, celery, and zucchini while stirring. Add the canned tomatoes, vegetable broth, and peas; bring to a boil and simmer gently for about 15 minutes. Season with salt and pepper. Arrange the pasta on deep plates and ladle the soup over it. Garnish with basil leaves.