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Tomato Vegetable and Macaroni Soup
A light tomato based soup with onion, celery, carrots, garlic and macaroni pasta.
servings: 6
total time: 1 hour
recipe by: Frankie
Ingredients
- 1 TBSP olive oil
- 1 yellow onion, chopped
- 2 ribs of celery, chopped
- 2 medium carrots, chopped
- 2 garlic cloves, chopped
- 2 pounds ripe tomatoes, chopped
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- salt & freshly ground black pepper
- 5 cups water
- 2 bay leaves
- 6 ounces uncooked macaroni pasta
Directions
- Heat the oil in a dutch oven over medium heat.
- 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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