For a thicker, more traditional soup, replace all the green peas with a half cup of drained canned white beans.
Recipe information
Yield
Serves 6
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
Preparation
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.
