Vegetable Noodle Soup

Slurp your way back to wellness this winter season with an immune-boosting bowl of liquid gold, featuring your favorite melange of sautéed vegetables, legume pasta, and a sprinkle of parsley (an all-purpose pathogen fighter). 

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Vegetable Noodle Soup: 

  • 1 quart Engine 2 Plant Strong vegetable stock  (organic, gluten-free, no additives) 
  • 1/2 cup organic celery, diced
  • 1/2 cup organic carrots, diced
  • 1/2 cup organic onions, diced
  • 1/2 cup organic bell pepper, diced 
  • 1/8 cup organic chopped parsley 
  • Pink Himalayan or Celtic sea salt, to taste 
  • Freshly ground black pepper, to taste 
  • 1 tablespoon Lucini extra virgin olive oil (100% pure Italian olives with no canola or vegetable additives)
  • 1 cup dried legume pasta (such as one-ingredient Tolerant red lentil pasta cooked according to package instructions) 

Instructions:  

Warm olive oil over medium heat and sauté the celery, carrots, bell pepper, and onions until soft, about 10 minutes.  

Meanwhile, cook 1 cup dried legume pasta according to package instructions. Drain and set aside. 

Bring the vegetable stock to a simmer in a saucepan and add the pasta, sautéed vegetables, and parsley. Season with additional salt, pepper, thyme, dill or other preferred herbs until satisfied with the taste.