Pasta Vegetable Pot with Small Sausages

Ingredients

• 150 g farfalle
• Salt
• 1 onion
• 1 bundle soup greens
• 1 tsp paprika powder sweet
• 2 tbsp seasoned broth
• 1 small yellow bell pepper
• 1 small red bell pepper
• 1 yellow zucchini
• 70 g sugar snap peas
• 0.5 bundle parsley
• 20 mini sausages (e.g., mini Wieners)
• pepper from the grinder

Instructions

1. 1.

   Cook the pasta in plenty of boiling salted water until al dente. Peel and dice the onion. Clean, wash, and cube the soup greens. Add the soup greens with paprika powder and seasoned broth to a pot with about 1 l water and simmer for 40 minutes over low heat. Wash the bell peppers, quarter them, remove seeds, and place on a baking sheet with the cut side down. Roast in the oven for about 7 minutes until the skin blisters, then cover with a damp cloth for 10 minutes. Remove the skin and dice the peppers. Wash the zucchini and slice into 1 cm thick rounds. Wash the sugar snap peas and cut diagonally into 3 cm wide pieces. Add the pepper cubes, snap peas, and zucchini slices 5 minutes before the end of cooking time. Wash parsley, shake dry, and finely chop. Add pasta and sausages to the soup and warm through. Season the soup, serve on plates, and sprinkle with parsley.