Clean and dice the courgettes and aubergine. Peel and finely dice the onions and garlic cloves. Clean and dice the peppers.
Put the diced onions and garlic into a 24 cm 8.0 l unit, put on the lid and heat up to the frying window over the highest heat.
Remove the lid and fry the onion mixture over a low heat. Add the stock, vegetables and tomatoes. Heat up over a high heat until the vegetable window and then cook for 15 minutes over a low heat.
Add the pasta after about half the cooking time, depending on the type you use.
Pull the leaves off the herbs and chop finely. Add to the soup with the olive oil.
Grate the Parmesan and sprinkle over the soup before serving.
