4ouncesabout 1 cup ditalini pasta (or other small shape)
Set a large Dutch oven over medium heat and add the olive oil. When it shimmers, add the onion, carrot, and celery. Cook until the onion is softened, about 5 minutes. Add garlic powder, broth, and tomatoes, scraping any browned bits from the bottom of the pan. Bring the mixture to a simmer, then cover and reduce the heat to medium-low. Continue cooking for 15-20 minutes, or until the carrot is softened.
Turn off the heat under the pot, and carefully puree the hot soup in two batches in a blender.
Set the soup back over medium heat, and return to a simmer. Add the pasta and continue simmering for 12-15 minutes, or until the pasta is cooked. Season to taste with salt and pepper, and garnish with Parmesan cheese if desired.
Can be made ahead and refrigerated for up to 3 days, or frozen for up to 2 months. Gently reheat over medium-low heat.Adapted from Tracey's Culinary Adventures
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