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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
12 ounces egg noodles or 12 ounces thin egg noodles, uncooked |
1 tablespoon vegetable oil |
1 medium onion, chopped |
2 garlic cloves, minced |
2 carrots, peeled and chopped |
2 stalks celery, chopped |
1 (14 1/2 ounce) can italian roma tomatoes, cut up and juice reserved |
3 (14 1/2 ounce) cans low sodium vegetable broth or 3 (14 1/2 ounce) cans low sodium chicken broth or 3 (14 1/2 ounce) cans low sodium beef broth |
1 1/2 cups water |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1 bay leaf |
salt |
fresh ground pepper |
2 (12 ounce) cans white cannellini beans or 2 (12 ounce) cans great northern beans, rinsed |
1/4 cup parmesan cheese, freshly grated |
1/4 cup parsley, chopped |
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.
3. Saute onion, stirring until pale golden, about 5 minutes.
4. Add garlic, carrots and celery and saute until tender, stirring occasionally, about 5 minutes.
5. Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste.
6. Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
7. Stir in the beans and cooked noodles.
8. Remove bay leaf.
9. Sprinkle some of the parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving.
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