Greek soup with feta cheese

Ingredients for 4 servings:

• 250 g pasta (shell pasta)
• 1 zucchini
• 2 red bell peppers
• 1 garlic clove(s)
• 2 tbsp olive oil
• 1 ¼ liters of broth
• 250 g feta cheese, crumbled
• salt and pepper
• Oregano, a few leaves
• Marjoram, a few leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the pasta shells according to the package instructions. Wash, trim, and dice the zucchini and bell peppers. Finely dice the feta cheese. Sauté the vegetables in a pan with the crushed garlic in heated olive oil. Add the broth, bring to a boil, and cook the vegetables for about 15 minutes until tender. Add the drained, cooked pasta shells, oregano, and marjoram, and season the soup with salt and pepper. Add the feta cheese, bring back to a boil, and serve.