Veggie Noodle Soup

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

Adapted from ButterflyFood 

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.