INGREDIENTS
- 1 12 ounce package farfalle pasta use gluten free if you do not eat gluten
- 1 tablespoon olive oil
- 3 carrots chopped
- 1 sweet onion chopped
- 4 stalks celery chopped
- 2 pints mushrooms sliced
- 6 cups No-Salt-Added Vegetable Stock
- 1 tablespoon Herbes de Provence
- 2 bay leaves
- 2/3 teaspoon salt
- 1/2 teaspoon freshly ground Tellicherry Black Pepper
- 1 cup fresh parsley
- 1 14– ounce can coconut milk
INSTRUCTIONS
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Cook pasta according to package instructions. Drain and set aside to cool.
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In a large pot, heat the olive oil over low heat. Saute the onion, carrots, celery for 8 to 10 minutes until the vegetables begin to soften. Add the mushrooms, vegetable stock, herbes de Provence, bay leaves, salt and pepper. Bring to a boil, then reduce to a simmer and cook for 30 minutes until vegetables are cooked through.
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Add the coconut milk and fresh chopped parsley to the soup.
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When ready to serve: add the noodles to the bowl first, then ladle over the soup broth.
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To store: Do not add noodles directly to the hot soup, they will overcook and become mushy. Allow the soup to cool before adding leftover noodles to the pot.
Thank you for sharing your recipe.