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Rustic Vegetable Noodle Soup

Rustic Vegetable Noodle Soup

Savory vegetable stock provides the perfect backdrop for a classic, hearty vegetable soup to make all year long for lunch or dinner.

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Serves 4

Prep time 15 minutes

Cook time 25 minutes

Ingredients

  • 1 jar (6 oz.) Del Monte® Sliced Mushrooms
  • 2 Tbsp. olive oil
  • 1 medium onion, diced (about 2 cups)
  • 1 cup diced carrots 1 cup diced celery
  • 2 cloves garlic, sliced
  • 1 Tbsp. fresh thyme leaves
  • Salt and black pepper, to taste
  • 1 carton (32 oz.) College Inn® Vegetable Stock or Chicken Stock
  • 1 can (14.5 oz) Contadina® Diced Tomatoes, not drained
  • 3/4 cup uncooked farfalle or penne pasta
  • 1 cup trimmed and halved green beans (4 oz.)
  • 2 cups baby spinach (about 2 oz.)

Directions

  1. Drain mushrooms and pat dry thoroughly with a clean kitchen towel or paper towels. Heat oil in a large saucepan over medium heat. Add mushrooms and cook 3 to 4 minutes, stirring often, until they start to brown.
  2. Stir in onion, carrots, celery, garlic and thyme; season with salt and pepper. Cook about 3 minutes, stirring often, until onion pieces soften. Add stock, tomatoes and 1 cup water; bring to a boil over high heat. Add pasta and green beans; return to a boil. Reduce heat to medium and simmer 12 to 15 minutes or until pasta is cooked through. Stir in spinach until wilted.
  3. Divide soup into 4 bowls. Garnish with parsley and Parmesan, as desired, and serve lemon wedges on the side.

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