This soup should be called Everything or Anything Soup
because it really can work with any vegetables you have
in your refrigerator.
I came home late tonight, looked in the frig and this
is what I came up with.
Vegetable Noodle Soup
Sauté a diced onion is a large pan using a little
vegetable oil for about 5-7 minutes.
Add carrots and parsnips and sauté
for a few minutes. Add zucchini, mushrooms
and white beans. Stir and cook about 2 more minutes.
Add a small can of diced tomatoes, a tablespoon or so
of tomato paste and 2-3 cups chicken broth.
Stir well mixing all the ingredients.
Then I added dried oregano, thyme, sage and a little
bit of chilli powder. I also added a pinch of salt
and pepper. I let the soup cook on low for about 30 minutes.
Then I added small shell pasta and cooked the soup
for about 7 more minutes.
I served the soup with a little parmesan cheese.
Yum! This soup is full of good stuff!