Ingredients
-
1/4 cup extra virgin olive oil (I plan to use less)
-
2 leeks, chopped (white and pale green parts only)
-
2 garlic cloves, minced
-
6 zucchini, thinly sliced crosswise
-
2 (13 3/4 ounce) cans quartered water-packed artichoke hearts, drained
-
salt & freshly ground black pepper
-
10 cups vegetable broth
-
1 tablespoon chopped fresh thyme leave
-
4 ounces dried wide egg noodles (I plan to use No Yolks)
-
freshly grated parmesan cheese or soy cheese
Instructions
- 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.