Mushroom Vegetable Soup with Pasta | HerbaZest

Ingredients

• 16 ounces of mushroom (sliced)
• 2 carrots (thinly sliced)
• 2 stalks of celery (chopped)
• 1 onion (chopped)
• 3 tablespoons of olive oil
• 1/2 teaspoon of herbe de provence
• Black pepper (to taste)
• Salt (to taste)
• 8 cups of vegetable stock
• 6 tablespoons of plain yogurt
• 1/4 cup of parsley (finely chopped; to garnish)
• 6 ounces of pasta (bowties; gluten-free if needed)