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E.J.'s Vegetable Noodle Soup

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  • Servings: 4

The Good News In this nutrient-rich soup, the vegetables are cut very small and the flavors are simple. "It's one of the first dishes I cooked for E.J. and Meril," says Emeril Lagasse. "It's great for young kids."

 

slideshow  More Healthy Soups

 

KEY: Summer, Well-Being, American, Pasta & Noodles, Soups & Stews, Healthy, Lunch

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Ingredients

  • 2 small onions, cut into 1/4-inch dice
  • 3 celery ribs, cut into 1/4-inch dice
  • 4 carrots, thinly sliced
  • 2 tablespoons vegetable oil
  • 1 garlic clove, minced
  • 3/4 teaspoon chopped thyme
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 1 bay leaf
  • Kosher salt and freshly ground pepper
  • 2/3 cup alphabet pasta
  • 1/2 cup frozen peas, thawed
  • 2 tablespoons snipped chives

How to make this recipe

  1. Heat the oil in a large saucepan. Add the onions, celery and carrots and cook over moderate heat, stirring, for 8 minutes. Add the garlic and thyme and cook for 1 minute. Add the broth, water and bay leaf and simmer until the vegetables are tender, 20 minutes. Season with salt and pepper.
  2. Stir in the pasta and simmer until tender, 5 minutes. Remove from the heat and stir in the peas and chives. Cover and let stand for 5 minutes. Discard the bay leaf. Ladle the soup into bowls and serve.

Notes

One Serving 248 cal, 9 gm fat, 1.7 gm sat fat, 34 gm carb, 4.8 gm fiber.

Contributed By Photo Kana Okada Published August 2007

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