A comforting and flavorful Italian-inspired vegetable soup with pasta, perfect for any day.
Heat the olive oil in a large heavy pan over medium heat.
Ensure the oil is hot but not smoking to avoid burning the vegetables.
Add the chopped onion, carrot, celery, and zucchini to the pan and sauté until they begin to soften.
Stir occasionally to prevent sticking and ensure even cooking.
Pour in the water and bring to a gentle simmer. Season with salt and pepper to taste.
Use warm water to maintain the cooking temperature.
Let the soup simmer for 20 minutes to allow the flavors to meld.
Cover the pan partially to retain heat while allowing steam to escape.
Add the chopped tomatoes, garlic, macaroni, parsley, and rosemary to the soup. Stir well.
Break the rosemary sprig slightly to release its aroma.
Continue to simmer the soup for another 10 minutes, or until the pasta is tender.
Stir occasionally to prevent the pasta from sticking to the bottom of the pan.
Serve the soup hot, garnished with grated Parmesan cheese.
Serve with a slice of crusty bread for a complete meal.
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