Italian Vegetable Soup

Pasta dishes are always delicious!

Clean the vegetables, rinse and cut into slices or possibly cubes. Heat the soybean oil in a saucepan, add the vegetables and stir-fry for 3 min. Add the chicken broth and the juice of the tomatoes, stir in the thyme. Simmer the soup for 20 min at low temperature with the lid closed. In the meantime, cook the pasta in enough salted water until al dente, rinse in a colander and drain. Cut the tomatoes into cubes, add to the soup with the noodles and heat. Season with salt and pepper. Chop the basil leaves, mix with the Parmesan and sprinkle over the soup or serve separately.

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