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Vegetable Noodle Herb Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 6 cups vegetable broth
  • 3 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 8 ounces dried pasta noodles such as rotini
  • 2 cups fresh spinach
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions
 

  • Place the vegetable broth, carrots, celery, onion, garlic, thyme, oregano, bay leaves, salt, and pepper into the slow cooker and stir to combine.
  • Cover and cook on low for 6 hours or on high for 3 hours until the vegetables are tender.
  • Add the dried pasta noodles and spinach during the final 30 minutes of cooking, stirring once to submerge the noodles.
  • Remove the bay leaves, stir in the fresh parsley, and serve.

Notes

Add the noodles only at the end so they stay firm instead of turning mushy. If the soup thickens after storage, stir in a splash of broth when reheating. Dried thyme and oregano work best here for steady flavor, while the parsley added at the end keeps the herb taste bright.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board