Garden Noodle Soup

Recipe courtesy of the National Pasta Association.

Recipe Ingredients:

12 ounces medium or thin egg noodles, uncooked
1 medium onion, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 (14.5-ounce) can crushed tomatoes, cut up and juice reserved
3 (14.5-ounce) cans low-sodium vegetable, chicken or beef broth
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 bay leaf
2 (12-ounce) cans white cannellini or great northern beans, drained and rinsed
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped parsley
1 tablespoon vegetable oil
1 1/2 cups water
Salt and freshly ground pepper to taste

Cooking Directions:

1. Cook noodles according to package directions. Drain and set aside.
2. While noodles are cooking, heat oil in large saucepan over medium heat. Sauté onion, stirring until pale golden, about 5 minutes.
3. Add garlic, carrots and celery and sauté until tender, stirring occasionally, about 5 minutes.
4. Add tomatoes and reserved 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.
5. Stir in the beans and cooked noodles.
6. Remove bay leaf. Sprinkle some of the Parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving. Serve immediately.

Makes 6 servings.

Recipe and photograph courtesy of the National Pasta Association.