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 ==
# In large pot, heat oil over medium-high heat.
# Add tomatoes, mushrooms, onion, bell pepper and carrot and cook, stirring often, until vegetables are deep golden brown, about 15 minutes.
# Transfer about 2 cups cooked vegetables to cutting board.
# Chop vegetables into small pieces and set aside.
# Add 6 cups broth, parsley and thyme to pot, and bring to a boil.
# Reduce heat, cover and simmer until remaining vegetables are very tender, about 15 minutes.
# Remove from heat; cool slightly.
# Working in batches, puree vegetables and broth in blender.
# Pour through strainer set over bowl, pressing on solids to extract as much liquid as possible.
# Discard solids.
# Return liquid and reserved chopped vegetables to soup pot.
# Bring soup to a boil, thinning with more vegetable broth if necessary.
# Add pasta; reduce heat to medium and cook, until pasta is tender, about 10 minutes.
# Add edamame; simmer until heated through, about 5 minutes.
# Ladle soup into bowls and top with cheese.
Category:Carrot Recipes
Category:Cremini mushroom Recipes
Category:Macaroni Recipes
Category:Parmesan cheese Recipes
Category:Plum tomato Recipes
Category:Red bell pepper Recipes
Category:Sweet bean Recipes
Category:Vegetable stock and broth Recipes
Category:Vegetarian Soup Recipes