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Garden Noodle Soup

Recipe Link: http://ilovepasta.org

List of Ingredients




12 ounces medium or thin egg noodles, uncooked

1 tablespoon vegetable oil

1 medium onion, chopped

2 garlic cloves, minced

2 carrots, peeled and chopped

2 celery stalks, chopped

1 (14.5-ounce) can Italian roma tomatoes, cut up and juice reserved

3 (14.5-ounce) cans low-sodium vegetable, chicken or beef broth

1-1/2 cups water

1/2 teaspoon each dried oregano and basil1

1 bay leaf

Salt and freshly ground pepper to taste

2 (12-ounce) cans white cannelloni or Great Northern beans, rinsed

1/4 cup each freshly grated Parmesan cheese and chopped parsley


Recipe



1. Cook noodles according to package directions. Drain and set aside.

2. While noodles are cooking, heat oil in large saucepan over medium heat. Saute onion, stirring until pale golden, about 5 minutes. Add garlic, carrots and celery and saute until tender, stirring occasionally, about 5 minutes.

3. 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. Stir in the beans and cooked noodles.

4. 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.

Calories 320
Fat 6 g
Cholesterol 40 mg
Sodium 390 mg