Mediterranean vegetable soup

Ingredients for 4 servings:

• 2 small zucchini
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 1 eggplant(s)
• 2 onions
• 2 cloves garlic
• 1 can of tomatoes, peeled (400 g)
• 150 g Cabanossi
• 750 ml vegetable stock
• 2 tbsp hot pepper paste
• some tomato paste
• 2 bay leaves
• 1 sprig of rosemary
• some basil leaves
• some olive oil
• possibly salt
• possibly cayenne pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with Cabanossi

Cut the vegetables into smaller pieces, quarter the onions, and finely slice the garlic. Cut the Cabanossi into thin slices or dice them. Sauté the garlic in olive oil, add the chopped vegetables, and cook briefly. Pour in the vegetable stock. Add the peeled tomatoes, paprika paste, a little tomato paste, and the Cabanossi. Simmer for about 8 minutes with the bay leaves and the rosemary sprig. Season to taste and garnish with fresh basil leaves. Serve with seasoned black bread or French white bread, depending on your taste.