Vegetable Noodle Soup
Servings 6
Equipment
- Large Dutch oven
Ingredients
- 1 tbsp olive oil
- ½ yellow onion diced
- 3 cloves of garlic minced
- 3 carrots diced
- 3 stalks of celery diced
- 7 cups of homemade chicken broth **Or Vegetable broth for a vegetarian version
- 6-8 oz (½ bag) of frozen noodles
- 1 small zucchini diced
- 1 small yellow squash diced
- 1 cup of baby spinach
- Several fresh basil leaves chopped
- Sea salt and freshly cracked pepper to taste
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onions and cook for 3-4 minutes, stirring often.
- Add the minced garlic, carrots, and celery, stirring constantly, for 1 minute.
- Add the broth, season with sea salt and freshly cracked pepper to taste, then simmer for 20 minutes.
- Add the frozen noodles and simmer uncovered for 20 minutes.
- Once the noodles are cooked and the carrots and celery are tender, add the zucchini and yellow squash, and cook for 5 minutes.
- Stir in the basil and spinach. Taste the soup, re-season if needed, then ladle into bowls and serve immediately. Enjoy.