Easy Vegetable Soup

Cook the vegetables:
1 Heat 1 tablespoon extra virgin olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery, and season with salt and pepper. Sauté for 6 to 8 minutes until softened.
2 Add the potatoes and toss to coat. Cook for 5 minutes. Season with salt and pepper.
3 Coat the vegetables with flour and cook for 1 to 2 minutes until lightly toasted.
Simmer the vegetable soup:
5 Add 1 cup of V8 and whisk until smooth. Add the rest of the V8, diced tomatoes, thyme sprigs, and crushed red pepper. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 30 to 40 minutes or until the potatoes are fork-tender. Taste and season with salt and pepper.
Cook the pasta:
7 Meanwhile, bring a medium pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside.
Finish the soup:
9 Remove and discard the spent thyme sprigs. Taste the soup and add more salt and pepper if needed.
10 Add the frozen vegetables and simmer for 5 minutes,
11 Add the cooked pasta and minced parsley and simmer for an additional 2 to 3 minutes. Taste and season once more. Turn off the heat.
To serve:
13 Ladle the soup into bowls and serve with more freshly minced parsley on top.