4cupsVegetable Stock/Broth(make certain it is gluten-free)
3stalks celery, finely sliced
1 1/2cupthinly sliced
1 1/2cupcut zucchini, cut into 1/3" thick rounds and then quartered
1 1/2cupsdiced potato(I used three colors of potatoes in the batch pictured here)
1medium yellow onion, diced
18oz. jar of diced tomatoes
salt and pepper to taste(Please taste before adding salt. The stock/broth you use may be salty.)
1box Jovial gluten-free egg noodles
In large stock pot or Dutch ovenover medium heat, combine broth and water. Bring to a low boil.
Add all vegetables, except for canned tomatoes, along with basil and oregano. Cook over medium or medium-low until vegetables are tender. Once vegetables are tender, add diced tomatoes. You may wish to add salt and pepper at this point as well.
Bring back to a low boil. Add pasta at this point and cook until noodles are the desired texture, following the box instructions as a guideline.
This soup freezes well for re-heating when made with the referenced Jovial gluten-free noodles. I cannot speak to how well it freezes with other brands of gluten-free pasta.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.