2 tablespoons of extra virgin olive oil
2 medium onions chopped
4 carrots slice 1 inch thick rounds
2 sticks of celery cut 1 inch thick slices
1 small can of peas
1 1/2 quarts of chicken low sodium or you can use homemade stock
1-15 ounce can of diced tomatoes including juice
1 tablespoon of tomato paste
1/2 pound of peeled and cut potatoes about 1/2 inch dice/slice
1/2 pound of washed green beans snapped in half
1/2 teaspoon of salt (optional)
1 cup of egg noodles (use fine ones)
1/3 cup of fresh parsley
In a large saucepan, heat olive oil over medium heat, add the onions, carrots and celery, peas and cook, stir occasionally until the vegetable start to soften cooking for about 15 minutes. Slowly stir in the chicken broth, diced tomato, tomato paste, potatoes, green beans and salt and parsely.
Bring all ingredients to a slow boil, then reduce heat to low and simmer, cover half way and cook until the vegetables are almost tender about 25 minutes. Stir in the egg noodles, and keep at a simmer and cook until veggies and the noodles are tender cook for 5-10 minutes.
You can also add other veggie that you may like instead of the once above such as cabbage, turnips, peas, Zucchini, squash, corn Lima beans and sliced bell peppers.