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Author Notes: Hot soup reminds me of being wrapped in a warm blanket by my mom, as I stay home sick from school. These fresh vegetables and spices are a slightly "gourmet" take on the Campbell's noodle soup my mom served me, in hopes of ridding the flu. - Miachel Breton
- 1/2 large red onion
- 4 small garlic cloves
- 1 inch knob of ginger
- 2 teaspoons salt
- 6 cups vegetable broth
- 1 bay leaf
- 1/2 teaspoon cumin
- 3 celery stalks
- 3 large carrots
- 4 ounces whole wheat pasta
- 1/8 cup fresh parsley
- Rinse off all the vegetables under cold, running water.
- Now prep the ingredients. Dice the onion, finely mince the garlic and ginger, chop the celery and carrot into 1/4-in chunks, and coarsely chop the parsley.
- Gently warm up the olive oil in a large pot. Saute the onion, garlic, and ginger for 5 minutes over medium heat, or until the onion turns translucent. Add in the broth (or 6 cups of water, and 1/8 cup of vegetable bouillon), salt, bay leaf, and cumin; turn up the heat and bring to a slow boil.
- Toss in the celery, carrots, and noodles. Reduce heat to a simmer, and cook for 8 minutes – or until vegetables are soft and pasta is al dente. Sprinkle in parsley, and serve in warm bowls. Enjoy!
- This recipe was entered in the contest for Your Best Noodle Soups
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