Italian Vegetable Soup

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 1/4 cup extra virgin olive oil (i plan to use less)
• 2 leeks, chopped ( and pale green parts only)
• 2 garlic cloves, minced
• 6 zucchini, thinly sliced crosswise
• 2 (13 3/4 ounce) cans quartered water-packed artichoke hearts, drained
• salt & freshly ground black pepper
• 10 cups vegetable broth
• 1 tablespoon chopped fresh thyme leave
• 4 ounces dried wide egg noodles (i plan to use no yolks)
• freshly grated parmesan cheese or soy cheese

Recipe

• 1 heat the oil in a heavy large pot over medium heat. add the leeks and saute until translucent, about 8 minutes. add the garlic and saute until tender, about 2 minutes.
• 2 stir in the zucchini and artichokes. season the vegetables with salt and pepper. saute until the zucchini are tender, about 10 minutes.
• 3 add the vegetable broth. stir in the thyme and cook for 2 minutes. cover the pot and bring the soup to a simmer. decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 minutes.
• 4 increase the heat to medium-high. add the noodles and cook until al dente, stirring constantly, about 5 minutes.
• 5 ladle the soup into bowls. sprinkle with parmesan and serve.