The simple way of making tomato soup

The summer with its abundance of fresh vegetables and a relaxed pace makes me want to simplify cooking. So, here is a really simple, one-pot way of making a light fresh tomato soup with plenty of vegetables and some small pasta. Tasty!

1 small can fire-roasted tomatoes

1/2 cup of water

handful of fresh or frozen corn

1/2 zucchini, cubed

asparagus

carrots

cauliflower
handful fresh spinach

4-5 green olives, sliced

1/2 ts Rapunzel vegetable broth in a jar

1 garlic clove, minced

1 ts agave nectar

1/2 TB creme fraiche

fresh oregano, thyme and basil, chopped

1-2 oz small-shaped pasta

In a soup pot, pour in the tomatoes. Add all the other ingredients, stir, bring to a boil and then simmer on low-medium heat for 8 min until pasta is al dente.