# Ingredient List:
→ Vegetables
01 - 2 medium carrots, peeled and sliced
02 - 2 celery stalks, sliced
03 - 1 medium onion, diced
04 - 1 medium potato, peeled and diced
05 - 1 cup green beans, trimmed and cut into 1-inch pieces
06 - 2 cloves garlic, minced
→ Broth & Seasonings
07 - 6 cups vegetable broth
08 - 1 bay leaf
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried parsley
11 - Salt and pepper to taste
→ Noodles
12 - 4 ounces egg noodles or small pasta, or vegan noodles as desired
→ Optional Add-Ins
13 - 1 cup baby spinach or kale leaves
14 - 1 tablespoon fresh lemon juice
# How to Make:
01 - Heat a large soup pot over medium heat. Add a splash of oil if desired. Sauté onion and garlic for 2 to 3 minutes until softened and fragrant.
02 - Add carrots, celery, potato, and green beans to the pot. Cook for another 3 to 4 minutes, stirring occasionally to prevent sticking.
03 - Pour in the vegetable broth. Add bay leaf, thyme, parsley, salt, and pepper. Bring to a boil over medium-high heat.
04 - Reduce heat to a simmer. Cover the pot and cook for 10 minutes until vegetables begin to soften.
05 - Stir in the noodles. Simmer uncovered for 7 to 10 minutes, or until noodles and vegetables are tender.
06 - If using, add spinach or kale in the final 2 minutes of cooking. Stir in lemon juice just before serving. Remove bay leaf.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with extra fresh parsley if desired.
