Vegetable Soup with Whole Wheat Pasta & Parmesan

First, prepare the vegetables: Wash the tomato and zucchini and cut them into small cubes (approx. 0.5 cm x 0.5 cm). Peel both onions and cut them into fine wedges. Peel and finely press the garlic.

In a large pot, heat 1 tbsp rapeseed oil over medium heat. Sauté the yellow onion until translucent for 2–3 minutes. Add the pressed garlic and zucchini cubes and sauté for another 1–2 minutes.

Pour the vegetable broth into the pot, increase the heat, and bring everything to a boil. Once the broth is boiling, add the whole wheat pasta, red onion, and tomato cubes. Reduce the heat to medium and let the soup simmer until the pasta is al dente (approx. 8–12 minutes).