Rustic Vegetable Noodle Soup
Savory vegetable stock provides the perfect backdrop for a classic, hearty vegetable soup to make all year long for lunch or dinner.
Serves
4
Prep time 15 minutes
Cook time 25 minutes
Ingredients
1 jar (6 oz.) Del Monte® Sliced Mushrooms
2 Tbsp. olive oil
1 medium onion, diced (about 2 cups)
1 cup diced carrots 1 cup diced celery
2 cloves garlic, sliced
1 Tbsp. fresh thyme leaves
Salt and black pepper, to taste
1 carton (32 oz.) vegetable stock or chicken stock
1 can (14.5 oz) Del Monte® Diced Tomatoes, not drained
3/4 cup uncooked farfalle or penne pasta
1 can (14.5oz) Del Monte® Fresh Cut Green Beans, drained
2 cups baby spinach (about 2 oz.)
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Directions
Drain mushrooms and pat dry thoroughly with a clean kitchen towel or paper towels. Heat oil in a large saucepan over medium heat. Add mushrooms and cook 3 to 4 minutes, stirring often, until they start to brown.
Stir in onion, carrots, celery, garlic and thyme; season with salt and pepper. Cook about 3 minutes, stirring often, until onion pieces soften. Add stock, tomatoes and 1 cup water; bring to a boil over high heat. Add pasta and green beans; return to a boil. Reduce heat to medium and simmer 12 to 15 minutes or until pasta is cooked through. Stir in spinach until wilted.
Divide soup into 4 bowls. Garnish with parsley and Parmesan, as desired, and serve lemon wedges on the side.