preparation

Cut the vegetables into small cubes - everything should be about the same size. In a larger pot, first fry the chopped onion in olive oil. Add the chopped garlic and also add the spring onion cut into fine rings. Let everything sweat a little, then add the tomato paste and the remaining vegetables. Roast briefly and then deglaze with hot water (or vegetable soup). Season with a generous pinch of salt, pepper and herbs. Then cover and simmer gently for 15 minutes. Then add the pureed tomatoes and bring to the boil again. The vegetables should definitely be cooked. Don't forget to taste - a small pinch of cayenne pepper for spiciness also goes wonderfully with it.

Meanwhile, cook the pasta in a small pot according to the instructions on the package. Finally, add the pasta with freshly chopped herbs to the soup.

At the table, garnish with a little grated Parmesan and enjoy with a piece of fresh baguette or breadstick - meal!