Summer vegetable noodle stew

Ingredients for 4 servings:

• 200 g orecchiette or other small pasta suitable for soups
• 1 onion(s)
• 1 clove(s) garlic
• 2 zucchini, one green and one yellow
• 1 stalk(s) leek
• 2 stalk(s) Celery
• some olive oil
• 4 sausages
• 1 bay leaf
• 1 can of chopped tomatoes (400 g)
• 400 ml vegetable broth, instant
• some pepper, mixed or black from the mill
• Salt
• 50 g Parmesan, freshly sliced

Instructions

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

With sausages

Cook the pasta in plenty of boiling, lightly salted water until al dente. Drain and set aside. Peel the onion and garlic clove. Finely dice the onion and chop the garlic clove. Wash and trim the vegetables, reserving the green part of the celery. Cut the zucchini into 1 cm cubes, the leek into thin rings, and the celery into 1 cm pieces. Heat a little olive oil in a pan and fry the sausages on all sides for about 2 minutes. Remove from the pan and sauté the diced onion and chopped garlic in the frying fat until translucent. Then add the prepared vegetables and the bay leaf and sauté briefly. Add the chopped tomatoes, including their juices, and the vegetable stock and bring to a boil. Cut the sausages into pieces, add to the soup, and cook everything for about 8 minutes. Then add the pasta and let it heat through in the stew. Season the stew with a few turns of mixed or black pepper and a little salt, if desired. Ladle the summer vegetable pasta stew into soup bowls (removing the bay leaf first) and sprinkle with chopped celery and Parmesan shavings.