Zucchini Marinara Soup With Peas and Shell Pasta

• 2 tablespoons olive oil
• 12 cup chopped onion
• 2 garlic cloves, minced
• 4 cups sliced zucchini (1/2-inch thick slices)
• 1 (14 1/2 ounce) can diced tomatoes, with juice
• 1 (2 ounce) envelope tomato basil soup mix (Knorr)
• 2 cups chicken broth
• 1 cup baby peas (fresh or frozen or thawed)
• 12 cup small shell pasta
• fresh grated parmesan cheese

1. In a large soup pot, heat the olive oil over medium heat.
2. Add in onion; stir/satue for about 3 minutes or until softened.
3. Add in the garlic; stir/saute for 1 minute.
4. Add teh zucchini; stir/saute about 3 minutes or until begins to soften.
5. Add in the tomatoes and soup mix, stirring to blend.
6. Bring to a boil and add the chicken broth, stirring up any browned bits from the bottom of the pan.
7. Lower heat to medium-low; simmer for 15 minutes.
8. Add the peas and pasta; simmer another 10 minutes or until pasta is tender.
9. Serve in soup bowls; garnish with grated parmesan cheese, if desired.

olive oil, onion, garlic, zucchini, tomatoes, tomato basil soup, chicken broth, baby peas, shell pasta, parmesan cheese

Taken from www.food.com/recipe/zucchini-marinara-soup-with-peas-and-shell-pasta-137655 (may not work)