Best Easy Vegetable Soup

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 red bell pepper, diced
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 4 cups vegetable broth
• 1 cup uncooked small pasta (such as ditalini or elbow macaroni)
• 1 cup frozen peas
• Salt and pepper, to taste

Instructions:

1. Heat the oil in a large pot over medium heat. Add the onion, garlic, carrots, celery, bell pepper, zucchini, and squash, and cook until the vegetables are soft, about 5 minutes.
2. Add the tomatoes, vegetable broth, and pasta to the pot. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the pasta is cooked.
3. Add the peas and cook for 1-2 minutes longer, or until they are heated through.
4. Season the soup with salt and pepper, to taste. Serve hot.