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Soup with Pasta and Mozzarella
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 250 grams Baby carrot
- 1 stalk Celery
- 2 scallions
- 1 red Bell pepper
- 200 grams Snow peas
- 200 grams Penne
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 2 sprigs rosemary
- 1 l Vegetable broth
- 2 balls Mozzarella
- 1 Tbsp chopped Chervil
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Preparation steps
1.
Rinse and trim carrots and celery. Peel carrots and leave a few whole. Thinly slice remaining carrots. Thinly slice celery. Rinse, trim and cut scallions crosswise into rings. Rinse and halve peppers, remove seeds and ribs, and cut into strips. Rinse and trim snow peas. Cook penne in salted boiling water until al dente. Drain and rinse with cold water.
2.
In a pot, fry prepared vegetables in hot oil. Add rosemary sprigs and broth. Bring to a boil and simmer about 15 minutes. Finally, stir in penne and season with salt and pepper. Ladle soup into bowls. Slice mozzarella and place on soups. Serve garnished with chervil.
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