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Prep Time	Cook Time	Total Time	Makes	Calories
20 min.	50 min.	70 min.	4	320

Garden Noodle Soup

Recipe courtesy of National Pasta Association.

12 oz. medium or thin egg noodles, uncooked

1 medium onion, chopped & 2 garlic cloves, minced

2 carrots, peeled and chopped & 2 celery stalks, chopped

1 (14.5-oz.) can crushed tomatoes, cut up and juice reserved

3 (14.5-oz.) cans low-sodium vegetable, chicken or beef broth

1/2 tsp. each dried oregano & dried basil + 1 bay leaf

2 (12-oz.) cans white cannelini or great northern beans, rinsed

1/4 c. freshly grated Parmesan cheese

1/4 c. chopped parsley

1 Tbsp. vegetable oil

1 1/2 c. water

Salt and freshly ground pepper to taste

1	Cook noodles according to package directions. Drain and set aside.
2	While noodles are cooking, heat oil in large saucepan over medium heat. Saute onion, stirring until pale golden, about 5 mins. Add garlic, carrots and celery and sauté until tender, stirring occasionally, about 5 mins.
3	Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer, partially covered, about 30 mins.
4	Stir in the beans and cooked noodles.
5	Remove bay leaf. Sprinkle some of the Parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving. Serve immediately.