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INGREDIENTS
- 200 g carrots
- 200 g raw potatoes, cooking type A
- 100 g celery stalks
- 230 g tomatoes
- 40 g yellow onion
- 1 clove garlic
- 200 g zucchini
- 1 tablespoon olive oil
- 30 g tomato paste
- 50 g white wheat pasta (shells), dry weight
- 1 l vegetable broth
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- Salt
- Pepper
INSTRUCTIONS
- 1First, prepare the vegetables. Peel the carrots and potatoes and dice them (1 cm × 1 cm) along with the celery stalks and tomatoes. Peel and finely chop the onion and garlic. Wash the zucchini and cut it into small cubes.
- 2In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped celery stalks, carrots, onion, garlic, potatoes, and zucchini to the pot and sauté everything together, stirring occasionally, for 6–7 minutes over medium heat.
- 3After sautéing the vegetables, add the diced tomatoes, tomato paste, pasta, 1 liter of vegetable broth, dried basil, dried oregano, salt, and pepper to the pot and cook everything together over medium heat for 13–14 minutes from the boiling point. Once the vegetables are soft, turn off the heat and remove the pot.
- 4Divide the finished soup into individual plates and serve.
Tip
Before serving, you can sprinkle the soup with finely grated Parmesan cheese and garnish with fresh basil leaves.
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The author of the photograph is Marie Bartošová