Servings: 4-6
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium potato, diced
- 1 red bell pepper, diced
- 1 medium tomato, diced
- 1 zucchini, diced (optional)
- 6 cups vegetable or chicken broth
- 1/2 cup thin noodles or vermicelli
- Salt and black pepper, to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon dried basil (optional)
- Fresh parsley, chopped, for garnish
Instructions:
- Sauté the Vegetables:
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and garlic, and sauté until they become soft and translucent.
- Add the carrot, potato, bell pepper, and zucchini (if using). Cook for a few minutes until they start to soften.
- Add the Broth and Seasonings:
- Pour in the vegetable or chicken broth and stir well.
- Add the diced tomato, salt, black pepper, paprika, and dried basil (if using).
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are tender.
- Add the Noodles:
- Add the thin noodles or vermicelli to the soup and cook for another 5-7 minutes, or until the noodles are tender.
- Serve:
- Garnish with chopped fresh parsley.
- Serve the soup hot and enjoy!