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.