Ratatouille soup with pasta

Ingredients for 3 servings:

• 1 small onion(s), chopped
• ½ red pepper(s), chopped
• 1 garlic clove(s), crushed
• 2 zucchini, small, sliced
• 400 g tomatoes (can), chopped
• 1 pinch(s) of oregano
• 1 pinch(s) thyme
• ½ liter vegetable broth
• 30 g pasta (fusilli or other spiral pasta)
• Parmesan, sliced
• 1 tbsp olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the oil in a large pan or saucepan and sauté the onion for 10 minutes until translucent. Add the bell pepper, garlic, and zucchini and sauté for 5 minutes. Pour in the vegetable stock, stir in the tomato pieces and herbs, and bring to a boil. Simmer over low heat for 10 minutes until soft, then add the pasta and cook for 15 minutes. Sprinkle with Parmesan cheese and serve hot! I serve this with tomato and onion bruschetta or Italian bread; with these quantities, it’s a main course for three people!