This soup is full of fresh herbs, onions, garlic, tomatoes, and has some macaroni thrown in for substance. Delightfully fresh with flavor to spare, this easy soup is just the thing as a first course or light entree on a cool summer evening. (I served it up with some cheesy flatbread in the picture!) Leftovers are perfect for a healthy, quick lunch with a little salad or half-sandwich. The macaroni is cooked separately to keep it from swelling too much and thickening the soup. Some extra water or broth may be needed when reheating leftovers.
4 ounces elbow macaroni (gluten-free, if you prefer)
2 Tablespoons olive oil
3/4 cup finely-diced red onion
2 Tablespoons finely-minced garlic
3 cups diced canned tomatoes, or 4 cups fresh diced tomatoes
4 cups chicken or vegetable stock
1 Tablespoon chopped, fresh parsley
2 Tablespoons chopped, fresh chives
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon very finely-minced fresh rosemary
1 Tablespoon red wine vinegar
Kosher salt & freshly ground black pepper
Cook pasta according to package directions to al dente. Drain and toss with 1 T. olive oil.
While the pasta cooks, warm the remaining oil in a stock pot and slowly saute the onion and garlic until soft, but not browned. Add the tomatoes, stock, and herbs and simmer for 20 minutes. Add the pasta, vinegar, and season with salt and pepper to taste. Simmer until heated through. Serve immediately.