Vegetable Noodle Soup

• 200 grams Kaslo Sourdough Buckwheat Pasta
• 3 medium carrots, chopped
• 1 medium onion, chopped
• 4 celery stalks, chopped
• ½ cup green beans, chopped
• 1 garlic clove, minced
• 1 scallion
• 2 tablespoons coconut oil
• 2 ½ cups water
• 2 ½ cups vegetable broth or homemade bone broth
• 5 sprigs fresh thyme
• 1 tsp dried oregano and dried basil
• Unrefined sea salt and fresh cracked pepper to taste

Step 1 Chop vegetables and sauté with oil in a large pot

Step 2 Once the vegetables are translucent (3-5 minutes) not brown add water, broth, spices and salt and pepper.

Step 3 Turn to medium heat for 10-15 minutes

Step 4 Bring soup to a boil and add pasta, boil for 4 minutes, turn off stove and remove from heat. The pasta will be al dente but will continue cooking. Serve and enjoy!

Cooking Tip: The flavours blend nicely overnight and tastes great the next day! Depending on how salty your broth is, you can omit the salt or add more to your desired taste.