Thursday, 22 May 2014

Italian Noodle Soup

4 C. broth, vegetable or chicken
12 oz. fettuccine pasta (or another noodle type)
8 oz. spinach, or more if you dare
3 cans diced tomatoes (15 oz. can), not drained
1 onion, chopped
5 cloves of garlic
1/2 Tbsp. dried basil
1/2 Tbsp. dried oregano
1 tsp. red pepper flakes, optional but give a nice kick
pepper to taste, I used about 2 tsp.
Serve with toasted French bread
You can also top with cheese (everything is better with cheese)
1. Put your broth in a large soup bot, heat until bubbling.
2. Add in all the other ingredients (yes it's that simple) and cook until noodles are al dente (still have a little bite to them). Don't stir too much and you will probably want to break your noodles in half for them to fit into the pot.
3. Serve hot with french bread. I sliced mine, topped with a little cheese and broiled them in the oven for a few minutes.
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