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Edamame And Vegetable Soup

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appetizer soups vegetarian lunch asian japanese


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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

3/4 tsp. dried thyme

1/2 cup small elbow macaroni

2 cups shelled, cooked edamame

1/4 cup grated parmesan cheese

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