Fill a pot with water, add pasta and a pinch of salt. Cook until it’s done (see cooking time on package). Then drain water.
Rinse the following ingredients: carrots, sweet pepper, celery and onion. Peel the onions, carrots. Remove the seeds from pepper. Cut all ingredients into cubes.
Heat the frying pan, pour in olive oil and brown the chopped ingredients for 3 minutes. Then add the browned vegetables to the pot (filled with water), cook again for 3 minutes after boiling.
Rinse and cut the remaining part of vegetables. Then add all chopped ingredients (except the tomatoes and chili pepper) and green peas to the pot. Season with salt and pepper. Cook for about 2 minutes over low heat.
Finally, add the cherry tomatoes, chili pepper (see below, how to cut) and pasta penne.
Rinse the herbs under running water, finely cut them and sprinkle soup before serving.
Wear gloves and peel chili pepper, so you do not burn your skin. First rinse chili, then cut lengthwise with a sharp knife. Remove the seeds with a blade of knife. Then wash your knife and cutting board thoroughly. Do not touch your face and eyes while cutting.
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