Potato and carrot soup

Ingredients for 8 servings:

• 400 g potatoes
• 400 g carrot(s)
• 2 stalk(s) celery
• 1 large onion(s)
• 2 tbsp butter
• 2 liters of vegetable broth
• Salt
• 100 g noodles (short tube noodles)
• 1 clove(s) garlic
• 6 sage leaves
• 1 tbsp olive oil
• pepper, black
• 80 g Parmesan, freshly grated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Vegetable soup made from potatoes and carrots

Peel and quarter the potatoes. Peel and dice the carrots. De-stitch the celery and cut into 2 cm pieces. Finely chop the onion. Melt the butter in a large pot and sauté the onion until translucent. Gradually toss the vegetables in the hot butter with the lid on. Add the stock, season with salt, and simmer covered over medium heat for 25-30 minutes. Puree the soup, bring back to a boil, and add the cannellini pasta. Reduce heat to low until al dente. Peel and chop the garlic clove. Wash the sage leaves. Heat the olive oil in a pan and lightly fry the garlic and sage. Stir the mixture into the finished soup and season with pepper. Serve hot with Parmesan cheese.