Summary

Ingredients

• 400 g potato (s)
• 400 g carrot (s)
• 2 stalks celery
• 1 large onion (s)
• 2 tablespoon butter
• 2 liters vegetable stock
• salt
• 100 g pasta (short tube pasta)
• 1 clove garlic
• 6 leaves sage
• 1 tablespoon olive oil
• Pepper, black
• 80 g parmesan, freshly rated

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Instructions

1. Peel and quarter the potatoes. Peel the carrots and cut into pieces. Defibrate the celery and cut into 2 cm pieces. Finely chop the onion.
2. Melt the butter in a large saucepan, sweat the onion until translucent. Gradually toss the vegetables with the lid closed in the hot butter. Top up with the broth, season with salt and cover and simmer over medium heat for 25-30 minutes. Puree the soup, bring to the boil again briefly and add the pipe noodles. Cook al dente over low heat.
3. Peel and chop the garlic clove. Wash the sage leaves. Heat the olive oil in a pan, fry the garlic and sage lightly. Stir the mixture into the finished soup, season with pepper. Serve hot with parmesan.