Vegetable Soup with Noodles and Parmesan

Ingredients

• 12 small shallots
• 1 red bell pepper
• 1 yellow bell pepper
• 2 Zucchini
• 250 g Cherry Tomatoes
• 2 tbsp olive oil
• 1 Garlic clove
• 1.5 tbsp tomato paste
• 800 ml vegetable broth
• 100 g Millerighe Giganti
• 100 g green Millerighe Giganti
• Salt
• Pepper (freshly ground)
• 2 tbsp freshly grated Parmesan
• 2 tbsp fresh chopped parsley

Instructions

1. 1.

   Wash the vegetables and peel the shallots. Halve the bell peppers, remove seeds, and slice into strips. Slice zucchini lengthwise into very thin slices or shave. Cut tomatoes in half. In a pot heat oil and sauté the vegetables and shallots for 2-3 minutes.

2. 2.

   Press the garlic, add it, stir in tomato paste, then pour in broth. Add noodles and simmer over medium heat for about 15 minutes. Season with salt and pepper, ladle into preheated bowls, and sprinkle with parmesan and parsley before serving.