Vegetable noodle soup is a heartwarming recipe that is perfect for chilly weather. It is a meal in itself because of the carbs and the nutritional vegetables. Enjoy it with crusty bread.

 

Serves 4-6

Ingredients:

2 teaspoons butter

1 small onion, finely chopped

2 bacon rashers, finely chopped

1 small carrot, peeled and cut into cubes

1 teaspoon Italian seasoning

1 large tomato, seeded and chopped

400g can crushed tomatoes

1 large potato, peeled and cut into cubes

2 1/2 cups chicken stock

3/4 cup spiral pasta

180g broccoli florets

1 zucchini, sliced

1 tablespoon tomato paste

140g can sweet corn kernels, drained

4 teaspoons grated Parmesan cheese

 

Melt the butter in a heavy pot or Dutch oven over medium heat. Sauté the onions, carrots, Italian seasoning and bacon for 3-5 minutes or until the carrots are soft and the onions are translucent. Add the tomatoes, potato and chicken stock. Set the heat to high and bring it to a boil. Cook the pasta in the pot for another 10 minutes or until soft. Stir occasionally. Once the pasta is almost cooked, add the broccoli, zucchini, tomato paste and corn kernels. Reduce the heat to low and let it simmer for another 5-8 minutes or until the vegetables are blanched. Ladle the soup into individual bowls and top with Parmesan cheese. Serve immediately.

 

Photo Courtesy Of:  allyrose18