Ingredients
1 celery stick, diced
1 carrot, grated
1 leek, finely chopped
1 onion, finely chopped
Olive oil for cooking
2 bell peppers, cut into small pieces
3 garlic cloves, chopped
Salt and pepper, to taste
Oregano, to taste
3 potatoes, chopped into small pieces
1.5 liters of vegetable broth
50 grams of pasta
Fresh parsley, chopped
Instructions
Prepare the Vegetables:
Finely chop the onion.
Dice the celery stick.
Grate the carrot.
Finely chop the leek.
Cut the bell peppers into small pieces.
Chop the garlic cloves.
Chop the potatoes into small pieces.
Sauté the Vegetables:
Heat a large pot over medium heat and add a splash of olive oil.
Add the finely chopped onion and sauté until translucent.
Add the diced celery, grated carrot, and finely chopped leek. Sauté for about 5 minutes until the vegetables begin to soften.
Add the chopped bell peppers and garlic, and cook for another 2-3 minutes.
Add Seasonings and Potatoes:
Season the vegetables with salt, pepper, and oregano to your taste.
Add the chopped potatoes to the pot and stir well.
Add the Broth and Pasta:
Pour in 1.5 liters of vegetable broth and bring the soup to a boil.
Once boiling, reduce the heat to a simmer.
Add 50 grams of pasta and cook for about 15 minutes, or until the pasta and potatoes are tender.
Enjoy.