Vegetable and noodle Soup
with garlic bread and fresh parsley
Ingredients
- Tomato(es)
- Vegetable Broth Cube(s)
- Spaghetti
- Carrot(s)
- Celery
- Spice Mix (Onion Powder,Spice Mix Roasted Garlic and Peppers,Lemon Pepper,)
- Ciabatta Bread
- Tomato Paste
- Pepper(s)
- Garlic Clove(s)
- Fresh Italian Parsley
1. Preheat the oven to 400°F. Cut the tomatoes, pepper and carrot into small cubes. Thinly slice the celery. Break the spaghetti into pieces to make small vermicelli.
2. Heat a drizzle of oil in a saucepan over medium-high heat. Cook the carrot, pepper and celery 2-3 minutes. Season with salt and pepper. Add the tomatoes, tomato paste, spices and 1 tsp. of sugar and cook 2 minutes. Add salt and pepper.
3. Add the bouillon cube, 4 2P | 6 3P cups of water and the spaghetti. Bring to a boil. Reduce heat to medium-low, cover halfway and simmer 12-14 minutes. Adjust the seasoning to taste.
4. Finely chop the garlic and parsley. Cut the bread in 2. In a small bowl, combine the parsley and garlic with a generous drizzle of oil and a pinch of salt and brush the bread with the mixture. Put the bread on a sheet pan covered with baking paper. Bake in the oven for 10-12 minutes until colored.
5. Serve the soup with the bread. Bon appétit!