Eat Well Feel Well
Chicken-less Noodle Soup
2 tablespoons water or more as needed to prevent sticking
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, sliced
2 medium carrots, peeled and sliced
8 cups vegetable broth
2 cups hydrated soy curls, follow package directions or, use cooked chickpeas for another delicious option.
1 teaspoon dried basil
1/2 teaspoon dried thyme
12 ounces pasta, I love fusilli (corkscrew) but any small pasta will work.
salt + pepper, to taste
fresh chopped parsley, for serving
Add the onion to a large pot. Use water as necessary to prevent sticking. Sauté until onion is translucent about 5 minutes, add celery and garlic and continue to cook for an additional 5 minutes. Add the carrots, broth, soy curls and herbs. If using chickpeas, add the last 10 minutes of cooking. Bring to a boil, then simmer for approx. 20 minutes or until the vegetables are softened.
Add the pasta and cook for another 7-10 minutes. Taste the soup and make any necessary seasoning adjustments, such as more herbs, salt + pepper. Sprinkle with fresh parsley if desired and serve with crackers or my person favorite, cornbread. Enjoy!