Vegetable soup with pasta and Parmesan

Prepare the vegetables: Wash the tomato and zucchini, then cut them into small cubes, about 0.5 cm. Peel the red onion and purple onion, and slice them thinly. Clean and crush the garlic.

Heat the oil in a large pot over medium heat. Add the red onion and sauté for 2-3 minutes. Then add the crushed garlic and diced zucchini, and sauté for another 1-2 minutes.

Pour in the vegetable broth, turn up the heat, and bring to a boil. Once it starts boiling, add the pasta, purple onion, and tomato. Reduce the heat to medium and cook until the pasta is tender (approx. 8-12 minutes).