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.
