Monday, April 1, 2019

Vegetable Noodle Soup

Vegetable Noodle Soup
Vegetable Noodle Soup

We all know that veggies are good for us. A perfect way of getting more of them into our diets is to make this vegetable soup! In this recipe we have carrots, potatoes, celery, tomatoes, zucchini, onions and garlic. It’s tasty and delicious, especially with fresh grated Parmesan cheese sprinkled on top.

Vegetable Noodle Soup

Serves 6

1 tablespoon vegetable oil
1 small onion, chopped
1 clove garlic, minced
1 red bell pepper, diced
1 celery stick, diced
1 Yukon gold potato, cubed small
2 carrots, peeled and diced
1 small zucchini, diced
1 teaspoon dried basil
2 bay leaves
4 cups chicken stock
1 14 fl oz can garbanzo beans, drained and rinsed
1 28 fl oz can tomatoes and juices
1 cup dry macaroni
1 cup fresh grated Parmesan cheese
Salt and pepper to taste

In a large pot heat oil over medium high heat and sauté onion and garlic for 5 minutes.  Add vegetables and herbs and stir 2 minutes.  Add stock, garbanzo beans and tomatoes (but not macaroni).  Turn up heat, bring to a boil, then lower heat and simmer 20 minutes, stirring once in a while.  Add macaroni and simmer for 10 more minutes, stirring occasionally.  Season with salt and pepper.  Serve passing the Parmesan cheese to sprinkle on top. 

Looking for another scrumptious soup to make?  Try our Homemade Tomato Soup Recipe

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