Summary

Ingredients

• 1 medium zucchini
• 1 eggplant (s)
• 2 onions)
• 1 clove garlic
• 1 yellow pepper (s)
• 425 g tomato (s), chunky
• 1 liter broth
• 100 g pasta, (dry vermicelli)
• 4 tablespoon parmesan, grated
• 2 tablespoon olive oil
• basil
• sage
• Paprika powder

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Instructions

1. Cook and rinse the vermicelli according to the instructions on the packet.
2. Wash all the vegetables and cut into small cubes together with the onions. Finely chop the garlic. Heat the olive oil in a large saucepan and add the onions with the garlic. Fry briefly and then fry the diced vegetables.
3. Add the vegetable stock and the chunky tomatoes to the vegetables and simmer for about 20 minutes. Season with basil, salt, pepper and sage.
4. Finally add the cooked pasta. Serve with the parmesan.
5. The complete pot has 20 PP. Therefore 5 PP per person.
6. Soooo light and delicious.