Italian minestrone soup

1. Boil pasta in boiling salted water as described on the package. Drain in a colander and let the water drain. Peel the carrots, wash and cut into circles. Wash the celery and finely chop. Rinse green onions and chop. Peel and mince the garlic. Rinse the Brussels sprouts and cut each sprout in half.

2. Heat the olive oil in a saucepan and, stirring, lightly fry the carrots and celery on it. Add garlic and green onions and saute for 2 minutes.

3. Stir in the tomato puree, brussel sprouts, vegetable broth, salt and pepper. Bring to a boil and cook for 7 minutes over medium heat. Add green peas and cook for 4 minutes.

4. Put the pasta in the soup. Season with salt and ground black pepper to taste. Divide the soup into serving bowls. Sprinkle with grated parmesan and celery leaves, if desired.