250 g
mixed vegetables (e.g., carrots, celery, zucchini, bell peppers)
1/2
onion
1/2
clove of garlic
200 g
diced tomatoes (canned)
200 ml
vegetable broth
125 g
farfalle (butterfly noodles)
1 tbs
olive oil
1 tbs
balsamic vinegar
50 g
grated Parmesan
500 g
mixed vegetables (e.g., carrots, celery, zucchini, bell peppers)
1
onion
1
clove of garlic
400 g
diced tomatoes (canned)
400 ml
vegetable broth
250 g
farfalle (butterfly noodles)
2 tbs
olive oil
2 tbs
balsamic vinegar
100 g
grated Parmesan
750 g
mixed vegetables (e.g., carrots, celery, zucchini, bell peppers)
1 1/2
onion
1 1/2
clove of garlic
600 g
diced tomatoes (canned)
600 ml
vegetable broth
375 g
farfalle (butterfly noodles)
3 tbs
olive oil
3 tbs
balsamic vinegar
150 g
grated Parmesan