Italian Vegetable Noodle Soup
INGREDIENTS
2 tbsps olive oil
1/2 cup celery, chopped
1/2 cup carrots, chopped
1/2 cup onion, diced
1/2 shallot, diced (optional)
2 garlic cloves, minced
1 cup frozen peas
1 cup chopped zucchini (I used frozen)
A small bunch of kale or spinach, chopped
Fresh chopped parsley
5 cups vegetable broth
1.5 cup canned crushed tomatoes
2 bay leaves
Few sprigs of fresh thyme and Oregano or 1 Teaspoon dried of each
Salt Pepper to taste
Red pepper flakes (optional)
Squeeze lemon juice
Parmesan optional
Cooked Ziti noodles
DIRECTIONS
SERVINGS: 3-4 PREP/COOK TIME: 40 MINUTES
Heat Pot over medium heat and add your olive oil. Add your onion and shallots and let sauté for about 3-5 minutes and then add your garlic.
Let this sauté for just a minute then add your carrots, celery, thyme and oregano. Let everything cook for about 3 minutes stirring occasionally and add salt and pepper.
Now add your chopped tomatoes, another pinch of salt, bay leaves, and zucchini. Stir and cook for a few minutes before adding your broth, kale, and a squeeze of lemon juice.
Reduce heat to medium low, cover and cook for 20-30 minutes stirring occasionally. Add your peas in and let them cook for a few minutes and then you’re done!
Once finished add your noodles and top with fresh Parmesan!
“This soup has become a staple in our house no matter what season it is”
This soup has become a staple in our house no matter what season it is! The vegetables you use are typically things you will have on hand anyways like carrots, onions, frozen peas, kale or spinach, etc. I love adding fresh herbs to any recipe so I do recommend trying to keep your staples like thyme, oregano, and basil on hand but not to worry dried will always work just fine!
This soup is obviously titled Italian Vegetable “Noodle” Soup because it has noodles in it but it can absolutely be eaten without as well and be just as delicious! I personally love the heartiness the noodle brings and it’s perfect with my favorite brand of gluten free chickpea noodles- Banza!
The other ingredient I want to highlight is the crushed tomatoes, I cannot talk about this soup without talking about the inspiration that came from the most beautiful delicious can of tomatoes I’ve ever had in my life. I’m not being dramatic here you guys, this canned tomato brand has been top rated by multiple different blind taste tests and seriously tastes so amazing out of the can it’s worth every penny. Have I sold you yet? The brand is called Bianco Di Napoli Tomatoes and they are sold in some Whole Foods and you can buy online here. They are a bit pricey but honestly worth every penny! Try and find them in a store near you first, and either way this recipe is great with any brand you use!
One last note I will leave you with is a tip, for those with kiddos that don’t love cooked veggies in their soup this is for you! I give you two suggestions, 1. Take soup and blend everything together with some added broth and serve with noodles. 2. Strain broth over strainer over noodles to not include the veggies and at least they are getting the broth and minerals in that! Serve with fresh Parmesan if desired!
