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🍲 Vegetable noodle soup with melted mozzarella

455 kcal · 30 min · 4 servings

Ingredients

• 250 g baby carrots
• 1 stalk celery
• 2 spring onions
• 1 red bell pepper
• 200 g snow peas
• 200 g penne
• salt
• pepper (from the mill)
• 2 tbsp olive oil
• 2 sprigs rosemary
• 1 l vegetable broth
• 2 balls mozzarella
• 1 tbsp chopped chervil

Instructions

1. 1. Thoroughly wash the carrots and celery.
2. 2. Peel the celery and slice both vegetables thinly.
3. 3. Keep some of the carrots whole instead of slicing them.
4. 4. Wash the spring onions and trim the ends.
5. 5. Slice the spring onions into thin rings.
6. 6. Wash the bell pepper and cut it in half.
7. 7. Remove the seeds from the bell pepper.
8. 8. Cut the bell pepper into thin strips.
9. 9. Thoroughly wash the snow peas.
10. 10. Remove the stringy fibers from the snow peas.
11. 11. Cook the penne pasta in salted water until al dente.
12. 12. Immediately rinse the pasta with cold water to stop the cooking process.
13. 13. Let the pasta drain well in a colander.
14. 14. Heat oil in a pot.
15. 15. Add all the prepared vegetables to the hot oil.
16. 16. Sauté the vegetables briefly.
17. 17. Add the rosemary sprigs to the vegetables.
18. 18. Pour in the vegetable broth.
19. 19. Bring the soup to a boil.
20. 20. Reduce the heat and let the soup simmer gently for about 15 minutes.
21. 21. Add the drained penne pasta to the soup.
22. 22. Season the soup with salt and pepper to taste.
23. 23. Divide the hot soup among the plates.
24. 24. Slice the mozzarella cheese.
25. 25. Place the mozzarella slices on top of the soup.
26. 26. Garnish the soup with fresh chervil.
27. 27. Serve the soup immediately.

Nutrition per serving

• kcal: 455
• Protein: 21 g · Fett/Fat: 19 g · Carbs: 49 g