2 pounds garden green beans (cut into 1 inch pieces)
2 large carrots (chopped)
1 large carrot (sliced)
1 large onion (minced)
1 clove garlic (minced)
1 large chopped tomato (seeded and skinned)
2 cups elbow macaroni (uncooked)
4 cups chicken or vegetable broth
4 cups water
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
2 large sprigs parsley (chopped)
1/4 cup olive oil
Saute onions, garlic and bay leaf in olive oil for few minutes. Add the tomato and chopped carrots and cook for about 3 minutes stirring often.
Add the all of the remaining ingredients except pasta sliced carrots and parsley. Bring to a boil and cook for about 5 minutes. Add the macaroni and sliced carrots and cook on medium for about 15 – 20 minutes until pasta is cooked.
Taste the soup for saltiness and add more if desired. Take soup off heat and let it sit to thicken. Add more broth if you like your soup thinner. Garnish with parsley and a little drizzle of olive oil.