Vegetable Noodle Soup

For a great low-calorie and vegan meal, vegetable noodle soup packs a ton of flavor with lots of delicious spices and fresh vegetables.

Course: Main Course, Soup

Keyword: bay leaves, carrots, celery, fresh garlic, garlic powder, minced garlic, onion, oregano, pasta, potatoes, turmeric, vegan, vegetable broth, vegetable stock, vegetarian, yellow onion

Ingredients

2 tablespoons olive oil
1 medium yellow onion diced
4 ribs celery diced
4 large carrots diced
6 to 8 cloves garlic minced
6 to 8 cups vegetable broth
4 teaspoons oregano
2 teaspoons garlic powder
2 teaspoons turmeric
2 bay leaves
salt and pepper to taste
2 large potatoes cubed
16 ounces pasta something tubular; I used cavatappi

Instructions

In a large stockpot or Dutch oven with a lid, heat the oil over medium heat.
Add the onion, celery and carrots, and saute until everything is softened.
Add the garlic and saute for a couple minutes, just until it’s starting to be fragrant, and add in six cups of broth, oregano, garlic powder, turmeric, bay leaves, salt and pepper, potatoes and pasta, and stir to combine.
Cover the pot and raise the heat slightly. Let the soup come to a gentle boil.
Lower the heat to keep the soup at a simmer, and leave the lid on for 14 to 15 minutes or until the pasta is cooked through and the potatoes are fork tender. Add more salt and pepper, if desired.
Fish out the bay leaves and discard them, and then serve.