Vegetable Pasta Soup

Ingredients

• 150 g whole wheat shell pasta
• 1 bulb fennel
• 1 stalk Celery
• 2 carrots
• 2 Zucchini
• 0.5 red bell pepper
• 0.5 yellow bell pepper
• 1 chicken bouillon cube (organic quality)
• Salt
• freshly ground pepper

Instructions

1. 1.

   Cook the pasta in plenty of salted water until al dente, then drain.

2. 2.

   Wash the vegetables. Slice the zucchini into rounds. Peel and slice the carrots. Cut the fennel into small pieces and thinly slice the celery stalk. Core the bell peppers and cut them into fine strips.

3. 3.

   Add all the vegetables to a large pot. Cover with just enough water, add the bouillon cube, and bring to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper. Stir in the pasta, let it absorb flavors for about 1 minute, then serve piping hot.