Pesto Vegetable Noodle Soup - Recipe | Reames® Frozen Egg Noodles & Dumplings

Name: Pesto Vegetable Noodle Soup - Recipe | Reames® Frozen Egg Noodles & Dumplings
Ingredients: 3 tablespoons olive oil; 2 medium carrots, peeled and diced; 1/2 pound green beans, cut into 1-inch pieces; 2 teaspoons fresh thyme, chopped; Salt; pepper; 1 cup frozen peas; 1 small piece (roughly 1-inch by 3-inch) Parmesan rind, optional; 1/2 cup store-bought pesto; 1 large onion, peeled and diced; 2 medium zucchini and/or yellow squash, diced; 4 to 5 cloves of garlic, peeled and minced; 1 bay leaf; 2 (15 ounce) cans white beans, such as great northern or cannellini, drained and rinsed; 4 cups vegetable stock; 12-ounce bag Reames® Homestyle Egg Noodles; Grated Parmesan, optional

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Ingredients

3 tablespoons olive oil
2 medium carrots, peeled and diced
1/2 pound green beans, cut into 1-inch pieces
2 teaspoons fresh thyme, chopped
Salt
pepper
1 cup frozen peas
1 small piece (roughly 1-inch by 3-inch) Parmesan rind, optional
1/2 cup store-bought pesto
1 large onion, peeled and diced
2 medium zucchini and/or yellow squash, diced
4 to 5 cloves of garlic, peeled and minced
1 bay leaf
2 (15 ounce) cans white beans, such as great northern or cannellini, drained and rinsed
4 cups vegetable stock
12-ounce bag Reames® Homestyle Egg Noodles
Grated Parmesan, optional