magnificentbliss

i cannot take full credit for this recipe as it’s inspired from giada’s recipe. first, the quantity is drastically reduced (10 cups of broth is A LOT for just the two of us so i scaled it down to 4 cups). second, i swapped out the vegetable broth for my favorite chicken broth. finally, i only used three zucchini, and one can of artichoke hearts.

- 2 tablespoons olive oil
– 2 leeks chopped – just the white and light green parts
– 1 garlic clove minced
– 3 zucchini sliced thin, crosswise
– 1 13.75oz can quartered artichoke hearts packed in water, drained
– 4 cups chicken broth*
– 1 tablespoon chopped fresh thyme leaves
– 3-4 oz dried wide egg noodles
– fresh parmesan**
– salt
– fresh ground pepper

heat the olive oil in a large pot over medium heat. add the leeks and saute for about 8-10 minutes until translucent. add the garlic and saute until tender, about 2 minutes. do not allow the garlic to burn. add in the zucchini and artichokes. season with salt and pepper. saute for approximately 8-10 minutes until the zucchini are tender. add the chicken broth and the thyme and cook for a couple of minutes. cover the pot and bring the soup to a simmer. decrease the heat to medium-low and simmer gently for about 20 minutes. stir occasionally. increase the heat to medium-high then add the noodles, cook for about five minutes.

serve the soup with freshly grated parmesan and pepper on top.

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*i’m in love with imagine foods organic chicken broth as it has an incredible amount of flavor. you can find it at whole foods and trader joe’s.

**do yourself a favor and don’t use the pre-grated/shredded stuff in the containers. buy a small chunk of fresh parmigiano reggiano and grate it yourself. you won’t be sorry.