1
onion
1
clove of garlic
300 g
carrots
1
small red chili
3 stalks
celery
400 g
diced tomatoes (canned)
400 ml
vegetable broth
250 g
colorful nests of ribbon noodles
1
zucchini
2 twigs
rosemary
2 twigs
thyme
2 tbs
olive oil
2 tbs
balsamic vinegar
salt, pepper
30 g
Parmesan