Italian Vegetable Soup
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1
Salt10 cups
Vegetable Broth1 tbsp
Thyme Leaves (chopped fresh)110 g
Wide Egg Noodle (dried)Directions:
1
Heat the oil in a heavy large pot over medium heat
2
Add the leeks and saute until translucent, about 8 minutes
3
Add the garlic and saute until tender, about 2 minutes
4
Stir in the zucchini and artichokes
5
Season the vegetables with salt and pepper
6
Saute until the zucchini are tender, about 10 minutes
7
Add the vegetable broth
8
Stir in the thyme and cook for 2 minutes
9
Cover the pot and bring the soup to a simmer
10
Decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 minutes
11
Increase the heat to medium-high
12
Add the noodles and cook until al dente, stirring constantly, about 5 minutes
13
Ladle the soup into bowls
14
Sprinkle with Parmesan and serve