Time to use all the bounties of the garden and, with cooler weather, soup is a perfect idea.

Kathy Whyte/ WNBF News

Vegetable Macaroni Soup (Prep. time 45 minutes to 1 hour.  Serves 10-12)  *vegetarian/ vegan (if noodles don't contain egg)/ non-lactose and can be gluten-free if non-gluten pasta is substituted for regular flour pasta

½ onion diced

1-2 ribs of celery sliced

1 medium onion sliced

4 cloves roasted garlic, rough chop

1 C. assortment of fresh vegetables or mixed frozen vegetables (green beans, carrot, peas, etc)

1 C. chick peas (canned, rinsed and drained)

6 cherry tomatoes, quartered

2 C vegetable stock

1 C. water

1 tsp. each thyme and parsley

salt and pepper

2 Tb. olive oil

½ box elbow macaroni (You could substitute egg noodles or leave the pasta out entirely.)

Bring salted water for the pasta to a boil and cook the pasta to a little under al dente since it will continue to cook in the soup.  While the water is boiling, slice and dice the vegetables.  Heat the olive oil over medium heat and sauté the onion, carrots (if using fresh: one large carrot) and celery until tender.  Add garlic, frozen or fresh vegetables, tomatoes, chick peas and the thyme.  Stir in vegetable stock and water.  Bring to a simmer and cook about 20 minutes before adding salt and pepper to taste. Add parsley.  Stir in the cooked macaroni and continue to simmer another 10 minutes on medium low heat, or as long as you need until ready to serve with crusty bread or crackers.