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17 September 2012

  • 2 carrots
  • 250 g of green beans
  • zucchini
  • 2 tomatoes
  • 1.5 l of vegetable broth
  • A can of sweet peas
  • 50 g of fine pasta
  • salt
  • freshly ground pepper
  • basil
  • thyme
  • 1-2 cloves of garlic
  • 2-3 spoons of grated Parmesan cheese

Wash and clean the vegetables. Cut the carrots into chunks and the courgettes into fine slices. Blanche, peel, and chop the tomatoes into big chunks. Press-squeeze the garlic. Lightly heat the oil in the pan and add the garlic. After a moment, add the carrot and the beans. Braise all for approximately 3 minutes. Pour the broth over and after 5 minutes add the courgettes and tomatoes. After a while add the herbs, the pasta, and the peas. Add salt and pepper to taste. Serve the soup sprinkled with Parmesan cheese.

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