1 Cook pasta according to package directions in a pot of boiling salted water just until al dente.
2 Meanwhile, peel carrots and celery root, then cut each into 5 mm (approximately 1/4-inch) cubes.
3 Halve leek lengthwise, rinse and drain, then cut into thin rings.
4 Rinse and drain cabbage, cut out core and then cut cabbage into thin strips.
5 Halve bell pepper, remove ribs and seeds, rinse and dry. Cut pepper into thin strips.
6 Drain the past, rinse in cold water and drain well.
7 Heat the oil in a pot. Add carrots and celery root and sauté 1 minute.
8 Add pepper and cabbage and sauté briefly. Season with salt and pepper, add the broth and cook on medium heat for 10 minutes.
9 Add leek and cook for another 4 minutes. Meanwhile, rinse the parsley, shake dry and chop finely.
10 Add pasta to vegetable soup and heat through briefly. Pour the vegetable soup in a bowl, sprinkle with parsley and serve.