Tomato Soup with Noodles

Ingredients

• 250 g spiral pasta
• Salt
• 1 Zucchini
• 3 bell peppers (red, yellow and green)
• 1 sprig thyme
• 1 Shallot
• 2 Garlic cloves
• 2 tbsp olive oil
• 50 g peas (fresh or frozen)
• 2 tbsp Tomato paste
• 600 g diced canned tomatoes
• 400 ml Vegetable broth
• 400 ml tomato juice
• 0.5 tsp Dried oregano
• pepper (ground)
• a pinch sugar
• basil (for garnish)

Instructions

1. 1.

   Cook the pasta in plenty of boiling salted water until al dente.

2. 2.

   Wash, peel, halve and slice the zucchini into 1-2 cm thick rounds. Wash, halve, seed and remove white membranes from the bell peppers, then cut into 2 cm cubes. Rinse thyme, pat dry and pluck leaves from stems. Peel shallot and garlic, finely chop both and sauté in a pot with hot olive oil until translucent.

3. 3.

   Add zucchini, pepper and peas to the pot, cook briefly, stir in tomato paste, then pour in tomatoes, broth and tomato juice. Season with thyme, oregano, salt, pepper and sugar; simmer gently for about 10 minutes.

4. 4.

   Add pasta, heat through and taste again. Serve in bowls, garnish with basil leaves and optionally serve with ciabatta bread.