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Vegetable and Penne Soup

Vegetable and Penne Soup

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K

K. K.

Community member

Difficulty
Easy 👌
Preparation
30 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
red bell pepper
green bell pepper
yellow bell pepper
¾ l
vegetable broth
small broccoli
eggplant
40 g
celery
large onion
¾
cloves garlic
40 g
penne
¾ tbsp
harissa sauce
tsp
ras el hanout
4 g
rosemary
salt to taste
  • Step 1/ 6

    Cut the onion and celery into small cubes and chop the garlic. Combine in a medium size stockpot and cook in a medium heat until soft but not brown.
    • 40 g celery
    • large onion
    • ¾ cloves garlic

    Cut the onion and celery into small cubes and chop the garlic. Combine in a medium size stockpot and cook in a medium heat until soft but not brown.

  • Step 2/ 6

    Add the harissa sauce and continue cooking for 2 minutes.
    • ¾ tbsp harissa sauce

    Add the harissa sauce and continue cooking for 2 minutes.

  • Step 3/ 6

    Add the vegetable broth and cook until boiling. Add already cut into small pieces eggplant, bell peppers and broccoli. Continue cooking for 2 minutes .
    • red bell pepper
    • green bell pepper
    • yellow bell pepper
    • ¾ l vegetable broth
    • small broccoli
    • eggplant

    Add the vegetable broth and cook until boiling. Add already cut into small pieces eggplant, bell peppers and broccoli. Continue cooking for 2 minutes .

  • Step 4/ 6

    Add ras el hanout and cook for about 10 minutes.
    • tsp ras el hanout

    Add ras el hanout and cook for about 10 minutes.

  • Step 5/ 6

    Add the penne and continue cooking for 7-9 minutes.
    • 40 g penne

    Add the penne and continue cooking for 7-9 minutes.

  • Step 6/ 6

    2 minutes before of taking off the stove add already chopped rosemary.
    • 4 g rosemary

    2 minutes before of taking off the stove add already chopped rosemary.

  • Enjoy your meal!

    Vegetable and Penne Soup

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