Chickenless Noodle Soup
Ingredients
2 celery stalks, diced
2 medium carrots, diced
1/2 yellow onion, diced
3-4 cloves of garlic, minced
2 TBSP dried or fresh parsley
64oz vegetable stock
1/2 cup white wine
2 cups gigli toscani pasta
2 TBSP Extra Virgin Olive Oil
Salt & Pepper
Preparation
In a large stock pot or dutch oven over medium-high heat, sauté the carrots, celery, onion, and garlic in olive oil. Once fragrant and softening, salt and pepper the mixture, add the parsley and stir. Allow to cook down for 2-4 minutes. Pour in the white wine, give it a stir, and allow the alcohol to cook out - usually around 5-10 minutes. Continue with adding the vegetable broth. Salt again. Allow to simmer for 20-30 minutes.
In a separate pot, bring salted water to a boil. Cook the pasta for 6 minutes. You'll want them slightly undercooked. Transfer the the pasta into the broth and allow to cook for 3 more minutes.
