Edamame and Vegetable Soup

Ingredients

 * 1 tbs. olive oil
 * 3 large plum tomatoes, quartered
 * 4 oz. Cremini mushrooms, quartered
 * 1 large onion, chopped
 * 1 large red bell pepper, cut into thin strips
 * 1 carrot, peeled and chopped
 * 1 clove garlic, minced
 * 6 cups (or more) low-sodium vegetable broth
 * 3 large fresh flat-leaf parsley sprigs
 * ¾ tsp. dried thyme
 * ½ cup small elbow macaroni
 * 2 cups shelled, cooked edamame
 * ¼ cup grated Parmesan cheese

Directions

 * 1) In large pot, heat oil over medium-high heat.
 * 2) Add tomatoes, mushrooms, onion, bell pepper and carrot and cook, stirring often, until vegetables are deep golden brown, about 15 minutes.
 * 3) Transfer about 2 cups cooked vegetables to cutting board.
 * 4) Chop vegetables into small pieces and set aside.
 * 5) Add 6 cups broth, parsley and thyme to pot, and bring to a boil.
 * 6) Reduce heat, cover and simmer until remaining vegetables are very tender, about 15 minutes.
 * 7) Remove from heat; cool slightly.
 * 8) Working in batches, puree vegetables and broth in blender.
 * 9) Pour through strainer set over bowl, pressing on solids to extract as much liquid as possible.
 * 10) Discard solids.
 * 11) Return liquid and reserved chopped vegetables to soup pot.
 * 12) Bring soup to a boil, thinning with more vegetable broth if necessary.
 * 13) Add pasta; reduce heat to medium and cook, until pasta is tender, about 10 minutes.
 * 14) Add edamame; simmer until heated through, about 5 minutes.
 * 15) Ladle soup into bowls and top with cheese.