Mediterranean Vegetable Soup with Pasta

Ingredients

• 1 Zucchini
• 1 onion
• 2 Garlic cloves
• 150 g fresh green beans
• 150 g thick white beans (canned)
• 250 g tomatoes
• 3 stems rosemary
• 2 stems basil
• 3 tbsp olive oil
• 800 ml vegetable broth
• 150 g whole wheat pasta (horned shapes)
• Salt
• Pepper
• 2 tbsp balsamic vinegar

Instructions

1. 1.

   Wash, trim, and halve the zucchini lengthwise; slice crosswise. Peel and dice the onion and garlic cloves. Wash and halve the green beans. Drain the thick white beans. Briefly blanch the tomatoes in hot water, cool, peel, core, and chop. Rinse rosemary and basil, shake dry, pluck leaves, and finely chop about 1 tsp of rosemary.

2. 2.

   Heat oil in a large pot and sauté onion and garlic over medium heat. Add tomatoes with green beans, cook for a few minutes, then add chopped rosemary, pour in broth, stir in pasta, and simmer gently for about 10 minutes until the pasta is cooked. In the last 4 minutes add thick white beans and zucchini slices.