Ingredients
Units
Scale
- 2 tablespoon vegan butter
- 1 yellow onion, chopped
- 1 cup chopped celery
- 1 cup peeled, sliced carrots
- 3 cloves garlic
- 2 quarts vegetable broth
- 2 cups pasta
- 2 bay leaves
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt/Pepper to taste
Instructions
- Add vegan butter to a large pot over medium heat Cook onion and celery for 5 -7 minute until softened.
- Add the carrots, garlic, oregano, basil, thyme, bay leaves, salt/pepper, and cook for an additional 3-5 minutes. Be sure to not burn the garlic.
- Pour in the vegetable broth and noodles, Bring to a boil, then reduce heat and simmer 20 minutes.
- Noodles should be soft. If you added too many noodles and it reduced the broth too much, simply add more broth. Remove the bay leaf and garnish with fresh thyme or parsley before serving.
Notes
If you’d like to add tofu or jackfruit for more texture and flavor go for it!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1