Ingredients:
Courgette - 1 pc.
Carrots - 1 pc.
Celery - 2 stalks
Onion - 1 pc.
Potatoes - 2 pcs.
Green beans - 100 g
Tomatoes - 2 pcs.
Pasta (small) - 100 g
Vegetable broth - 1,5 litres
Basil - 2 tbsp (fresh, chopped)
Parmesan - to serve
Olive oil - 2 tbsp. l.
Salt, pepper - to taste
Preparation:
Preparation of vegetables: Cut all vegetables into small cubes.
Roasting the vegetables: In a large saucepan, heat the olive oil and fry the onion, carrot and celery until soft (about 10 minutes).
Add the potatoes and courgettes: Add the potatoes and courgettes, cook for a further 5 minutes.
Cooking: Pour in the vegetable stock and bring to a boil. Cook over medium heat for 15 minutes.
Adding beans and tomatoes: Add green beans and chopped tomatoes, cook for a further 10 minutes.
Cooking the pasta: Add the pasta and cook until tender (about 10 minutes).
Seasoning: Salt and pepper the soup to taste. Add the chopped basil.
Serving: Spoon the soup onto plates and sprinkle with grated Parmesan.