Vegetable Soup with Beans and Noodles

A great pasta dish for any occasion:

Clean, peel and rinse the carrots. Clean and rinse the zucchini. Cut both into fine slices. Peel and finely chop the garlic. Rinse the culinary herbs, toss dry and remove the coarse stems. Set aside some of the parsley, then finely chop the remaining culinary herbs.

Heat the oil in a large saucepan. Sauté the vegetables, herbs and garlic for about 2 minutes while stirring. Then pour in the clear soup. Drain the tomatoes in a sieve and chop them. Add to the soup and season with salt and pepper.

Stir in the noodles and cook in the soup for about 8 minutes.

Drain the red beans in a sieve, add them to the soup and heat them up. Stir in the Parmesan cheese, season the soup again with salt and freshly ground pepper, sprinkle with the remaining parsley and serve immediately.

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