Green, Red, White: Pasta and Vegetables Soup

• Prepare the vegetables;
• Cut the cauliflower;
  
• Cut the baby zucchinis;
  
• Peel and chop the shallot and the garlic, finely chop the aromatic herbs;
  
• In hot water, poach quickly the tomatoes;
  
• Peel the tomatoes;
  
• Roughly dice the peeled tomatoes;
  
• Once the ingredients prepared, follow the next steps;
  

Cook the soup !

• In a saucepan, pour a tablespoon of olive oil, brown the shallot, the garlic; reduce heat and add the cut tomatoes; let them sweat gently;
  
• Pour the tomato puree and 20 cl of water; season with pepper;

  Keep on low heat;
  
• In a frying pan, pour a tablespoon of olive oil, gently roast the green peas and the zucchini for 3 minutes;
  
• Add the cauliflower and continue for 5 minutes;

  Stop heat;
  
• Cook the pasta in boiling water; drain well;
• Combine the pasta and the roasted vegetables in the saucepan with tomatoes;

  Heat until well warmed; add the aromatic herbs;

  Stir;

  Enjoy!