Petersburg IGA Recipes
https://www.petersburgiga.com/Recipes/Detail/7539/Garden_Noodle_Soup
Garden Noodle Soup
Yield: 6 servings
Ingredients
| 1 | package | (12 ounces) medium egg noodles, cooked according to package directions and drained | |
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| 1 | Tablespoon | olive oil | |
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| 1 | medium onion, chopped | ||
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| 2 | cloves | garlic, minced | |
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| 2 | carrots, peeled and chopped | ||
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| 2 | stalks | celery, chopped | |
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| 1 | can | (14.5 ounces) Italian tomatoes, diced including juice | |
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| 3 | cans | (14.5 ounces) low sodium vegetable, chicken or beef broth | |
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| 1 1/2 | cups | water | |
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| 1/2 | teaspoon | dried oregano | |
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| 1/2 | teaspoon | dried basil | |
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| 1 | bay leaf | ||
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| Salt (to taste) | |||
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| Freshly ground pepper (to taste) | |||
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| 2 | cans | (12 ounces each) cannellini or Great Northern beans, rinsed and drained | |
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| 1/4 | cup | freshly grated Parmesan cheese | |
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| 1/4 | cup | chopped parsley | |
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Directions:
Heat oil in large saucepan over medium heat. Saute onion, stirring until pale golden, about 5 minutes. Add garlic, carrots and celery and saute until tender, stirring occasionally for about 5 minutes.
Add tomatoes (including the juice), broth, water, oregano, basil, bay leaf, and salt and pepper to taste.
Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
Stir in the beans and cooked noodles. Remove bay leaf.
Sprinkle Parmesan cheese and chopped parsley evenly over each serving of soup; serve immediately.
Source: National Pasta Association www.ilovepasta.org
Please note that some ingredients and brands may not be available in every store.
Petersburg IGA Recipes
https://www.petersburgiga.com/Recipes/Detail/7539/Garden_Noodle_Soup
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