Italian vegetable pasta soup

Ingredients for 4 servings:

• 2 onions
• 1 garlic clove(s)
• 2 carrots
• 1 zucchini
• 1 can of white beans, approx. 425 ml
• 2 large tomatoes
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tbsp vegetable broth, instant
• 150 g pasta, small
• Parsley
• Thyme
• salt and pepper
• 1 liter of water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian, quick

Peel and dice the onions and garlic. Peel and slice the carrots. Trim and slice the zucchini, drain the beans, and dice the tomatoes. Heat the oil in a large pot. Fry the onions, garlic, carrots, and zucchini for 2-3 minutes. Add the tomato paste and sauté. Add the tomatoes. Pour in about 1 liter of water, stir in the broth, and bring to a boil. Add the pasta and simmer over medium heat for about 10 minutes. Add the beans and herbs to the soup and heat through. Season the soup with salt and pepper.