Italian Vegetable Soup
Serves 6
Recipe By: Giada De Laurentiis
1/4 cup extra-virgin olive oil
2 leeks (white and pale green parts only) -- chopped
2 garlic cloves -- minced
6 zucchini -- thinly sliced crosswise
2 (13 3/4-ounce) cans quartered artichoke hearts packed in water --
drained
Salt and freshly ground black pepper
10 cup vegetable broth
1 tablespoons chopped fresh thyme leaves
4 ounces dried wide egg noodles
Freshly grated Parmesan
Heat the oil in a heavy large pot over medium heat. Add the leeks and
saute until translucent, about 8 minutes. Add the garlic and saute
until tender, about 2 minutes. Stir in the zucchini and artichokes.
Season the vegetables with salt and pepper. Saute until the zucchini
are tender, about 10 minutes. Add the vegetable broth. Stir in the
thyme and cook for 2 minutes. Cover the pot and bring the soup to a
simmer. Decrease the heat to medium-low and simmer gently until the
flavors develop, stirring occasionally, about 20 minutes. Increase
the heat to medium-high. Add the noodles and cook until al dente,
stirring constantly, about 5 minutes.
Ladle the soup into bowls. Sprinkle with Parmesan and serve.
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 55 minutes
Yield: 6 servings
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