Vegetable Noodle Soup

Butter, .5 pat
Carrots, raw, 2 medium (remove)
Celery, raw, 2 stalk, medium (7-1/2" - 8" long) (remove)
Onions, raw, .5 medium (2-1/2" dia) (remove)
Garlic, 2 cloves (remove)
Tomato Paste, .5 can (6 oz) (remove)
boullion cube, 1 serving (remove)
Yellow Sweet Corn, Canned, .5 cup (remove)
Spaghetti, cooked (pasta), .5 cup (remove)
Water, tap, 2 cup (8 fl oz) (remove)

Melt butter in a medium saucepan and add carrots, celery, onion and garlic. Saute 5 to 10 minutes and add water or stock and bring to a boil. Stir in tomato paste and add boullion. Once the paste and boullion are incorporated, reduce heat and simmer 15 minutes. Add corn and pasta and cook for another 15 minutes or until your pasta is the right consistency.

Melt butter in a medium saucepan and add carrots, celery, onion and garlic. Saute 5 to 10 minutes and add water or stock and bring to a boil. Stir in tomato paste and add boullion. Once the paste and boullion are incorporated, reduce heat and simmer 15 minutes. Add corn and pasta and cook for another 15 minutes or until your pasta is the right consistency.


Serving Size: Makes 4 bowls of delicious soup!

Number of Servings: 4

Recipe submitted by SparkPeople user TDONOVAN41.