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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For a thicker, more traditional soup, replace all the green peas with a half cup of drained canned white beans. Ingredients:
roasted vegetable broth (about 8 cups) |
3/4 cup elbow macaroni |
1 14 1/2-ounce can diced tomatoes, drained |
1 cup sliced green beans |
3/4 cup chopped yellow crookneck squash |
1 cup frozen green peas, unthawed |
2 cups reserved cooked vegetables from roasted vegetable broth |
1/2 cup chopped fresh basil |
1/4 cup grated parmesan cheese |
Directions:
1. Bring broth to boil in large pot. Add macaroni; reduce heat and simmer 5 minutes. Add tomatoes, green beans and squash; simmer 5 minutes. Add peas and reserved cooked vegetables; simmer until macaroni and all vegetables are tender, about 5 minutes. Stir in basil. Season to taste with salt and pepper. Sprinkle soup with cheese and serve.
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