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Ingredients
- 2 Carrots peeled and chopped
- 2 Celery Sticks chopped
- 2 Tbsp. Olive Oil
- 3 cloves garlic, minced
- 1/4 zucchini, chopped
- 1 tomato concasse (blanched)
- 4 cups of chicken stock
- 2 cups of water
- 1cup of ready cooked macaroni
- 1/2 tsp. dried oregano
- 1 teaspoon dried basil
- salt and pepper, to taste
- Minced parsley for garnish
1. Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, and diced tomatoes. Stir in stock and water. Add macaroni, oregano, and basil. Simmer until vegetables and macaroni are tender-about 35 minutes.
2. Season soup with salt and pepper and serve warm. Garnish with parsley.
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