Italian Vegetable Soup
with Beans, Cabbage, Zucchini and Tomatoes
|Saturated Fat Acids||3.5 g|
|Sugar added||0 g|
|Bread exchange unit||4|
Cook the pasta according to package directions in salted boiling water until al dente. Place beans in a sieve, rinse under cold water and drain.
Peel garlic and onion and finely chop.
Rinse celery, zucchini, cabbage and tomatoes and trim. Cut zucchini into cubes. Cut celery into thin slices and cut cabbage into thin strips. Cut tomatoes into quarters, remove seeds and dice.
Heat oil in a pot. Sauté onion and garlic until translucent. Fry the prepared vegetables (except for the tomatoes) briefly, 2-3 minutes.
Add broth, bring to a boil and cook over medium heat for 15 minutes. Remove fresh peas from the pods and after 8 minutes of cooking, add to the pot (if using frozen peas, add after 12 minutes of cooking).
Drain the pasta, rinse briefly and drain again. Add along with beans and tomatoes to the soup and bring to a boil. Season with salt and pepper. Grate Parmesan, sprinkle over the soup and serve.