1 Wash vegetables and peel carrots.
2 Cut all vegetables into thin strips.
3 Boil salted water in the stock pot and cook the carrots for 1 minute, and then the zucchini for 30 seconds.
4 After cooking the vegetables, heat the tomato sauce in the stock pot and add the vegetables to coat them in sauce.
5 Adjust seasoning and add Parmesan shavings.