Ingredients
1 diced white onion
1 diced zuchinni
1 diced celery
6 chopped baby carrots or 1 chopped carrot
3 tbsps olive oil
4 cups vegetable broth
1 can white beans
1 can diced tomatoes with italian seasoning, drained
dash pepper
sprinkle thyme
4 cups baby spinach leaves
2 cups egg noodle
2 cups water
1. Saute onion, zuchinni, celery, carrots in olive oil until the onions are translucent.
2. Add the vegetable broth, beans, drained diced tomatoes, pepper, and thyme. Bring to a boil and simmer for 20 minutes
3. Add the baby spinach leaves, egg noodle, and an additional 2 cups of water. You can look at the consistency of your soup and add enough water to cook the noodles but still have it as thick or thin as your preference.
Serve in soup bowls and you can sprinkle cheese on top (optional). Delicious hearty vegetarian soup for you #MeatlessMonday. Bring it for your brown bag lunches.
