Ingredients
2
Tbsp
Olive oil
1
Onion
(diced)
2
cloves
Garlic
(minced)
3
Celery sticks
(chopped)
4
Carrots
(chopped)
2 small
Zucchini
(chopped)
1-2
Red bell peppers
(chopped)
3
Bay leaves (fresh)
1
tsp
Basil (fresh)
1
Tbsp
Thyme (fresh)
¼
cup
Flat leaf parsley
10
cups
Chik'n Broth
12
oz
Noodles
Salt & Pepper
(to taste)
Directions
1
In a large stockpot, add the olive oil (2 Tbsp) and heat over medium high heat.
2
Add the onions (1, diced), saute for five minutes or so, then add the garlic (2 cloves, minced), carrots (4, chopped), celery (3, chopped), zucchini (2 small, chopped), bell peppers (1-2, chopped), bay leaves (3), basil (1 tsp), thyme (1 Tbsp), parsley (¼ cup), and stir for a couple minutes.
3
Add the broth (10 cups), allow the mixture to boil gently until the veggies are tender. Add the noodles (12 oz) and boil until they are soft. Taste the soup and add salt and pepper to taste.