15-minute vegetable noodle soup

Ingredients for 4 servings:

• 1.4 liters of vegetable bouillon, homemade or stock cubes
• 100 g pasta
• 1 small onion(s)
• 2 carrots
• 1 m.-large zucchini
• 1 bell pepper(s), yellow
• 4 tomatoes, ripe
• some pepper and other spices according to taste
• some chives, finely chopped
• some parsley, finely chopped
• some oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

Healthy, low-fat and colorful!

Heat some oil in a pot. Peel and finely chop the onion, and sauté in the hot oil for about 3 minutes. Pour in the vegetable stock and bring to a boil. In the meantime, peel the carrots, wash the zucchini, and cut both into thin slices. Wash, deseed, and dice the bell pepper. Wash, deseed, and roughly chop the tomatoes. Add the carrot slices to the boiling stock and cook for about 2 minutes. Then add the zucchini and pasta and cook over medium heat for about 7-10 minutes until al dente. After about 5 minutes, add the diced bell peppers and tomatoes and season to taste. Serve the soup in deep bowls and garnish with finely chopped chives and parsley. Preparation tip: While the stock is boiling, slice the carrots directly over the pot. Then wash the zucchini and also slice it directly over the pot. Add the pasta, and before adding the diced peppers and tomatoes, you can quickly set the table or tidy up some of the dishes. Tasty tip: Season with soy sauce. Or slice sausage or cervelat and add it to the soup just before serving. Serve with grated cheese.