Happy World Vegetarian Day! Looking for a hearty and soul-warming recipe for tonight? Why not go for this deliciously satisfying vegetable macaroni soup! Ingredients (serves 4): 200g Barilla® Elbows 250g tomato pulp 4 tablespoons extra virgin olive oil 50g onion, chopped 90 g celery, chopped 120g carrots, chopped 1 clove garlic 1,5l vegetable stock 1 bay leaf 1 can 425g kidney beans, drained 250g butternut squash, diced 50g Parmigiano-Reggiano cheese Salt and black pepper to taste Method: 1. Bring stock to a boil in a large soup kettle. 2. Meanwhile, heat olive oil in a large skillet over medium heat and add celery, carrots, and garlic. 3. Sauté for 4-5 minutes or until veggies are slightly tender, stir in tomato basil sauce, bring to a boil then remove from the heat and slowly add to the broth. 4. Add beans, squash, onions and bay leaf to the broth. Bring to a gentle boil, reduce heat to a simmer, cover and cook for 20 minutes. 5. Add pasta. cook an additional 7 minutes, ...