Today is Friday, which is the end of the week, which means refrigerator clean-up time.I decided to throw whatever ingredients I had in my kitchen into a pot and 40 minutes later, this delicious soup was born.
(Yield: 6 servings)
2 tbsp olive oil
1 medium yellow onion, diced
1 garlic clove, minced
2 medium carrots, chopped
1 ½ c broccoli florets
4 c chicken broth
8 oz tomato sauce
4 oz canned kidney beans, drained, rinsed
½ c dry noodles (I used Russian-style vermicelli)
Chopped fresh herbs (for garnish)
In a medium soup pot, heat the oil on medium-low heat. Add the onion and season with a pinch of salt. Cook until translucent, about 4 minutes, stirring occasionally. Add garlic and cook 20 seconds until fragrant. Add the carrots and broccoli and cook for 3 minutes. Add the broth, turn the heat up and cover with a lid. Bring to a boil and add the tomato sauce. Turn the heat back to medium-low, crack the lid and simmer for 15 minutes, until the vegetables are soft. Add the beans and noodles and simmer until the noodles are cooked. Salt and pepper to taste and garnish with herbs.