Recipe: Garden Noodle Soup (with carrots, tomatoes and beans)

GARDEN NOODLE SOUP

12 oz. medium or thin egg noodles, uncooked
1 tbsp. vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 (14.5 oz.) can Italian Roma tomatoes, cut up and juice reserved
3 cans (14.5 oz. each) low-sodium vegetable, chicken or beef broth
1 1/2 cups water
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 bay leaf
Salt and freshly ground pepper to taste
2 cans (12 oz. each) white cannellini or Great Northern beans, rinsed
FOR SERVING:
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley

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

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.

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. 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.

Source: National Pasta Association