Italian Vegetable Soup
Cook pasta according to package directions in a large pot with plenty of salted water and let then drain in a colander. Thaw peas in the meantime. Rinse summer squash, trim and finely dice. Rinse celery, trim and chop. Peel onion and cut into small cubes. Peel garlic cloves and chop.
Heat olive oil in a saucepan and fry garlic, onion, celery and summer squash together while stirring. Add canned tomatoes, vegetable broth and peas, bring to a boil, reduce heat, simmer over low temperature for about 15 minutes and season with salt and pepper. Arrange pasta in deep soup plates and cover with Italian vegetable soup. Serve garnished with basil leaves.