A Meatless Monday soup for a cold day.
From my meal plans, you can tell that I try to have a meatless meal a week. My husband is a big meat eater, so just one day a week helps us out in many different ways. I like the challenge of finding new meatless meals (slacking lately) that don't have "fake meats" in them. I am always trying to make meatless meals that are packed with veggies. This veggie noodle soup is just that, a meatless meal with tons of veggies and other real ingredients. The noodles help to add some feeling to make it a bit more than just veggies in broth. It can also be meatless replacement for my Sausage and Tortellini Soup.
Veggie Noodle Soup
1 tbsp olive oil
1 small onion, chopped
2 cloves of garlic, minced
3 stalks of celery, chopped
4 carrots, chopped
1 tbsp fresh basil
salt and fresh ground pepper
2 cans (14oz) of diced tomatoes
4 cups (2 cans) vegetable broth
3 cups water
1 1/2 cups (dry) of pasta (your choice)
1 small zucchini, chopped
1 small green bell pepper, chopped
Heat oil in a large sauce pan over medium heat, add onion, garlic, carrots, celery, basil and salt and pepper and cook until just soft. Add the tomatoes and let warm for a couple of minutes. Add water and broth, bring just to a boil then turn down to a simmer for 15 minutes. Add the pasta, zucchini, and bell pepper and cook for another 8-10 min or until all tender. Serves 4-6.