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 roughly 2 cm pieces. Remove the strings from the celery and cut into 2 cm pieces. Finely chop the onion.
2. Melt the butter in a large saucepan over medium heat. Add the onion and cook for 2-3 minutes until translucent. Add the potatoes, carrots, and celery with the lid closed and stir for 1 minute. Pour in the vegetable stock, season with salt, cover, and simmer over medium heat for 25-30 minutes. Puree the soup. Bring to a boil over medium-high heat, add the pasta, and cook over low heat until al dente, about 8-12 minutes.
3. Peel and chop the garlic clove. Wash the sage leaves. Heat the olive oil in a pan over medium-high heat, add the garlic and sage, and fry for 1-2 minutes until fragrant. Stir this mixture into the finished soup, season with black pepper, and serve hot with the freshly grated parmesan.