### Ingredients for 8 servings * Carrot — 1 pc. * Potato — 4 tubers * Celery — 3 stalks * Broccoli — 250 g * Onion — 1 head * Zucchini — 1 pc. * Bell pepper — 1 pc. * Garlic — 3 cloves * Pasta — 2 tbsp. * Mozzarella — 60 g * Vegetable oil — 2 tbsp. * Chicken or vegetable broth — 2 l * Tomatoes in their own juice — 2 pcs. * Fresh herbs — to taste * Salt, Italian herbs, black peppercorns — to taste * Bay leaf — 3 pcs. --- ### Step-by-step recipe 1. **Preparing the vegetables** Wash and peel all the vegetables. Dice the onion, carrot, and celery, and mince the garlic with a knife or press. 2. **Sautéing the vegetables** In a thick-walled pot, heat the vegetable oil. Add the onion, carrot, celery, and garlic along with the spices. Sauté for 10 minutes over medium heat. 3. **Adding potatoes, broccoli, and pepper** Dice the vegetables and add them to the pot. Sauté for another 2–3 minutes. 4. **Cooking the soup** Pour in the broth and add the crushed tomatoes. Season with salt and pepper, add the bay leaf, and simmer on low heat for 10 minutes. 5. **Final ingredients** Add the diced zucchini and pasta. Cook until the pasta is done (refer to the package time). One minute before the end, add the diced mozzarella. 6. **Serving** Serve the soup with garlic croutons and fresh herbs. ---