Heart-y Vegetable and Pasta Soup

By carvalhohm

Ingredients

• 1 tablespoon olive oil
• 1 Maui sweet onion, chopped
• 4 carrots, sliced
• 3 cloves garlic, sliced thinly
• 2 zucchinis, cut into small chunks
• 1 cup frozen peas
• 5 Roma tomatoes, cut in chunks
• 1/2 teaspoon oregano
• 1/2 teaspoon dried dill
• Salt and freshly ground pepper
• 8 cups water
• 1 (12 ounce) package macaroni, cooked, rinsed and drained
• Grated Parmesan cheese for garnish

Details

Servings 8

Preparation

Step 1

Heat oil in large soup pot and saute onion, carrots, garlic and zucchini for about 7 minutes until translucent and vegetables are fork tender. Stir in peas and tomatoes and cook until tomatoes are slightly wilted, stirring a few times. Add oregano, dill, salt and pepper, and stir to combine.

Add water, stir and cook for about 20 minutes on low heat until vegetables are fully cooked. Adjust seasoning to taste. Add cooked macaroni. Serve with a sprinkle of Parmesan cheese