Edamame And Sauteed Vegetable Soup Recipe

• 1 Tbsp. extra virgin olive oil
• 3 lrg plum tomatoes quartered
• 4 ounce crimini mushrooms quartered
• 1 lrg onion sliced
• 1 lrg red bell pepper cut 1/2"-wide strips
• 1 x carrot peeled, sliced
• 1 x garlic clove minced
• 6 c. canned vegetable broth or possibly more if needed
• 3 lrg fresh Italian parsley sprigs
• 3/4 tsp dry thyme
• 1/2 c. small elbow macaroni
• 2 c. shelled cooked edamame beans (from about 26 ounce of pods)
• 1/4 c. grated Parmesan cheese

Directions