Vegetable Soup with Pasta and Parmesan

Start by preparing the vegetables: wash the tomato and zucchini, then cut them into small cubes (approximately 0.5 cm). Peel both types of onion and cut them into thin strips. Peel the garlic and crush it or pass it through a press.

In a large pot, heat one tablespoon of oil over medium heat. Add the yellow onion and sauté for 2-3 minutes until it becomes slightly translucent.

Add the crushed garlic and chopped zucchini, then continue to sauté for another 1-2 minutes over medium heat. Pour the vegetable broth into the pot, increase the heat, and bring the mixture to a boil.