Serves 2
1 teaspoon coconut oil (or vegetable oil)
1 small onion, chopped fine
1 celery rib, chopped fine or minced
1 small carrot, peeled and cut into 1/2-inch pieces (or 4 baby carrots)
3 petite medley potatoes (or 1 small potato), diced
1 small Zucchini, diced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
1 small red pepper (or 1/2 medium/large), diced
3 cups chicken broth (or vegetable broth)
1 bay leaf
1 ounce (1/2 cup) corkscrew pasta (or any pasta noodles)
1 tablespoon minced fresh parsley or 1/4 tablespoon dried
Salt & Pepper
- Heat oil in a medium saucepan over medium-high heat. Add onion, celery, carrot, potatoes, zucchini, red pepper, and cook until softened, about 5 minutes. Stir in thyme and cook until fragrant, about 30 seconds.
- Slowly whisk in broth, scraping up any brown bits. Add bay leaf. Bring to a simmer and cook about 20 minutes.
- Discard bay leaf. Return soup to simmer, stir in noodles, and cook until vegetables and noodles are tender, about 8 minutes.
- Stir in parsley and season with salt and pepper to taste.
- Small leftovers can be used as a base for cold pasta and vegetable salad by draining liquid before refrigerating.