Vegetable Noodle Soup
Sauté onion in a small amount of the vegetable or chicken broth until onions are translucent, about 3 minutes. Add garlic, carrots and celery and sauté until tender, about 5 minutes. Add more broth if necessary. Add tomatoes and their juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer, partially covered for 30 minutes.
While soup is simmering cook noodles according to package directions. Drain and set aside.
After soup has simmered for 30 minutes, remove bay leaf and add beans and noodles.
Garnish with fresh parsley and Parmesan topping.
Per Serving: 329 Calories
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