- Servings: 6
Vegetables abound in this beloved Italian recipe. With its savory flavor and pleasing aroma, this soup will have your family running to the table.
|1 cup||No Yolks® Broad Noodles|
|1 Tbsp||olive oil|
|1||garlic clove, minced|
|1 cup||zucchini, trimmed, halved lengthwise and sliced 1/4-inch thick|
|14 1/2 oz||tomato, chopped|
|4||beef bouillon cubes|
|1 tsp||dried oregano leaves, crushed|
|1/4 tsp||ground black pepper|
|16 oz||frozen Italian-style mixed vegetables|
|6 Tbsps||grated Parmesan cheese|
- Heat oil in Dutch oven over medium-high heat. Add onion, garlic and zucchini. Cook for 5 minutes, stirring frequently.
- Add tomatoes with liquid, bouillon, water, oregano, salt and pepper. Bring to a simmer.
- Add vegetables and noodles. Bring to a boil, stirring to break up vegetables. Keep at low boil and cook for 8 to 12 minutes or until vegetables and noodles are tender.
- Serve soup with 1 tablespoon grated cheese.