Buy all ingredients right below the recipe
INGREDIENTS
- 1 large tomato (approx. 150 g)
- 1 small zucchini (approx. 150 g)
- 1 medium red onion (approx. 70 g)
- 1 medium yellow onion (approx. 70 g)
- 2 cloves of garlic
- 1 tablespoon of rapeseed or sunflower oil
- 1 l of vegetable broth (or water with quality vegetable bouillon)
- 120 g of smaller whole wheat pasta (any type) dry
- 2 handfuls of fresh baby spinach (approx. 50 g)
- Juice from ½ a smaller lemon
- 80 g of grated Parmesan
- Salt
- Pepper
INSTRUCTIONS
- 1First, prepare the vegetables: Wash the tomato and zucchini and cut them into small cubes (approx. 0.5 cm × 0.5 cm). Peel both onions and cut them into smaller wedges. Peel and press the garlic.
- 2Now, in a large pot over medium heat, heat 1 tablespoon of oil, add the chopped yellow onion and sauté for 2–3 minutes. Then add the pressed garlic and chopped zucchini and sauté everything for another 1–2 minutes over medium heat. Next, pour the vegetable broth into the pot, increase the heat to high, and bring the contents of the pot to a boil. Once the water starts boiling, add the pasta, chopped red onion, and tomato to the pot, reduce the heat to medium, and cook until the pasta is soft (approximately 8–12 minutes).
- 3Once the pasta is cooked, add the baby spinach to the pot and heat the mixture for another 1–2 minutes over medium heat, stirring constantly. Then remove the pot from the heat and season the soup with lemon juice, salt, and pepper.
- 4Divide the finished soup into 4 plates and sprinkle each portion with grated Parmesan before serving.
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The author of the photograph is Marie Bartošová