Directions
- Place oil into a large, heavy bottomed pot over medium high heat.
- Add carrots and celery to pot and sauté for 3-4 minutes. Turn heat to medium and add garlic. Continue cooking for 2 minutes or until vegetables have softened and are fragrant.
- Add all remaining ingredients to the pot, except for the pasta. Stir to combine, increase heat to medium high and bring to a low boil.
- Add pasta to pot and cook for 7-8 minutes, or until pasta is al dente. If soup appears too thick, add more vegetable stock or water to reach desired consistency.
- Ladle into soup bowls and garnish with freshly grated Parmesan cheese, if desired.
Serving suggestion: Serve as a lunch or meatless meal with some crusty French bread and a garden salad.
For more of Chef Becca's delicious recipes, visit www.itsyummi.com