1 Finely chop all the vegetables to the same size.
2 Heat the oil in a large soup pot, add the whole clove of garlic and heat to release the flavour.
3 Add the tin of tomatoes and squash them to make a smooth sauce, then cook for about 10 minutes until glossy.
4 Season with salt, add the vegetables and the oregano. Add about 1 litre of water and season with salt and pepper. Simmer for about 45 minutes.
5 Add the macaroni and cook this in the soup before serving. Sprinkle the cheese on the top.
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