Ingredients
- 1/4 cup extra-virgin olive oil
- 2 leeks (white and pale green parts only), chopped
- 2 garlic cloves, minced
- 6 zucchini, thinly sliced crosswise
- 2 (13 3/4-ounce) cans quartered artichoke hearts packed in water, drained
- Salt and freshly ground black pepper
- 10 cups vegetable broth
- 1 tablespoon chopped fresh thyme leaves
- 4 ounces dried wide egg noodles
- Freshly grated Parmesan
Directions
Heat the oil in a heavy large pot over medium heat. Add the leeks and saute until translucent, about 8 minutes. Add the garlic and saute until tender, about 2 minutes. Stir in the zucchini and artichokes. Season the vegetables with salt and pepper. Saute until the zucchini are tender, about 10 minutes. Add the vegetable broth. Stir in the thyme and cook for 2 minutes. Cover the pot and bring the soup to a simmer. Decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 minutes. Increase the heat to medium-high. Add the noodles and cook until al dente, stirring constantly, about 5 minutes.
Ladle the soup into bowls. Sprinkle with Parmesan and serve.
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By raneuman_7513578
Plainview, NY
on November 23, 2011
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This super simple recipe with such a small number of ingredients is just so scrumptious, flavorful, healthy, and ultra-filling! I made this tonight as a healthy, pre-Thanksgiving meal and got rave reviews. I made it exactly as is, omitting nothing and adding nothing additional. I used organic vegetable stock because it has such a robust, deep flavor that works much better in soups than plain old vegetable broth. I will definitely hold on to this recipe and make it again. Giada, you never disappoint with your recipes!! :o
By lady_wolf2_278476
Hoquiam, WA
on October 09, 2011
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I don't make this soup for myself, I make it for my mom. For her I put in some stew meat and beef broth instead of vegerable broth (I even made it with chicken one time, she loves this soup so much and I love when she eats it. It is so much better for her than canned soup.
By mf245001
Westerville, OH
on December 21, 2009
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I loved this soup. I did make a few changes. Instead of using egg noodles, I used 4 oz. of fettuccini noodles. I then broke each noodle into 4 pieces. I did this because I have Giada?s Everyday Pasta cookbook and this recipe is in there. That version calls for fresh fettuccini noodles cut into 3-4 inch pieces. Also, I didn?t have fresh thyme, so I used ? tbsp. of dried thyme. When the soup was finished I stirred in about 1/4 - 1/3 cup of Parmesan cheese. I agree that the soup was much more flavorful after it sat overnight. I love this and will definitely be making it again.
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