Italian Vegetable Soup with Pasta

Ingredients

• 250 g green beans
• 250 g carrots
• 800 ml vegetable broth
• 400 g diced tomatoes (canned)
• 150 g whole wheat soup pasta (e.g., small shell pasta)
• 150 g Frozen Peas
• 4 tbsp balsamic vinegar
• Salt
• Pepper

Instructions

1. 1.

   Trim, wash, and cut the beans into small pieces. Peel and dice the carrots.

2. 2.

   Bring vegetable broth and tomatoes to a boil in a pot, add the pasta and vegetables, and simmer for about 10–12 minutes over medium heat until the pasta is al dente and the vegetables are tender. Stir in balsamic vinegar and season with salt and pepper.