Garden Noodle Soup

6 servings


  1. 1 package (12 ounces) medium egg noodles, cooked according to package directions and drained
  2. 1 Tablespoon olive oil
  3. 1 medium onion, chopped
  4. 2 cloves garlic, minced
  5. 2 carrots, peeled and chopped
  6. 2 stalks celery, chopped
  7. 1 can (14.5 ounces) Italian tomatoes, diced including juice
  8. 3 cans (14.5 ounces) low sodium vegetable, chicken or beef broth
  9. 1 1/2 cups water
  10. 1/2 teaspoon dried oregano
  11. 1/2 teaspoon dried basil
  12. 1 bay leaf
  13. Salt (to taste)
  14. Freshly ground pepper (to taste)
  15. 2 cans (12 ounces each) cannellini or Great Northern beans, rinsed and drained
  16. 1/4 cup freshly grated Parmesan cheese
  17. 1/4 cup chopped parsley

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

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