Vegetable Noodle Soup
Cook pasta in a large pot with plenty of salted water until al dente and then drain.
Rinse vegetables. Cut zucchini into slices. Peel carrots and cut into slices. Cut fennel into small pieces and celery into thin slices. Cut bell peppers, remove seeds and ribs and cut into thin strips.
Pour all vegetables into a large pot. Cover with water, add stock cube and bring to a boil. Reduce the heat, simmer for 20 minutes and season with salt and pepper. Add noodles, mix, let stand for about 1 minute and then serve while hot.