Spaghetti Vegetable Soup

Ingredients

• 1 large onion
• 2 Garlic cloves
• 4 tbsp olive oil
• 400 g peeled tomatoes (1 can)
• 500 ml vegetable broth
• 1 tbsp Apple cider vinegar
• 2 Bay leaves
• 200 g frozen peas
• Salt
• black pepper (ground)
• 300 g whole wheat spaghetti

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Heat 2 tbsp olive oil in a pot and sauté until translucent. Add the tomatoes (roughly chopped) and cook briefly. Add vegetable broth, vinegar, and bay leaves. Bring to a boil, reduce heat, and simmer for 5 minutes over low heat. Then add peas and simmer for another 5 minutes. Season with salt and pepper.

2. 2.

   Meanwhile, break the spaghetti strands and cook them in plenty of boiling salted water until very al dente, then drain.