Ingredients:
- 1 onion, finely chopped
- 2 tablespoons extra virgin olive oil
- 1 stick celery, chopped
- 1 carrot, grated
- 1 leek, thinly sliced
- 2 sweet peppers, peeled and diced
- 3 garlic cloves, minced
- Salt and pepper, to taste
- 3 small potatoes, diced
- 1 teaspoon oregano (or to taste)
- 1.5 liters vegetable broth
- 50 grams spaghetti (or pasta of choice)
- 2 tablespoons fresh parsley, finely chopped
Instructions:
1. Prepare the Vegetables:
- Heat olive oil in a large saucepan over medium heat.
- Add the chopped onion and sauté until translucent, about 3-5 minutes.
2. Cook the Vegetables:
- Add the minced garlic, grated carrot, diced peppers, sliced leek, and chopped celery.
- Season with oregano, salt, and pepper.
- Stir well and cook, covered, for 5-8 minutes, allowing the vegetables to soften.
3. Make the Soup:
- Add the diced potatoes to the pan and pour in the vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.
4. Add the Pasta:
- Add the spaghetti or your choice of pasta and cook for an additional 5 minutes, or until the pasta is al dente.
5. Finish and Serve:
- Stir in the freshly chopped parsley and taste for seasoning adjustments.
- Serve hot, garnished with more parsley if desired.
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