Italian Vegetable Soup Recipe | Food Network UK
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 60ml extra-virgin olive oil
- 2 leeks (white and pale green parts only), chopped
- 2 garlic cloves, finely chopped
- 6 courgettes, thinly sliced across
- 800g tinned quartered artichoke hearts packed in water, drained
- Salt
- freshly ground black pepper
- 2.5L vegetable broth
- 1 tbsp chopped fresh thyme leaves
- 125g dried wide egg noodles
- Freshly grated Parmesan cheese
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