Add the onion, celery, carrots, and garlic and cook, stirring often, for about 5 minutes.
Stir in the tomatoes, oregano, basil, thyme, 2 tsp salt, and 1/2 tsp black pepper then cook, occasionally stirring and breaking up the tomatoes, for about 20 minutes.
Stir in the water and bay leaves then increase the heat to medium-high and bring to a boil.
When soup starts boiling stir in the macaroni then reduce the heat to medium and cook, stirring occasionally, for about 10 minutes or until the pasta is tender.
Take the soup off the heat and season with additional salt & pepper to taste.
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