This Italian style soup is so good and so easy. I love how the pepper flakes give it a little kick and how the lemon gives it a brightness.
Serves about 4
1/2 Onion, Diced
1 Large Carrot, Peeled and Diced
1 Stalks Celery, Diced
2 Tbsp. Olive Oil
1 Quart Vegetable Stock
1/2 8 oz. Bag of Star Noodles (Be sure to check the ingredients for egg if you're vegan)
2 Big Handfuls Raw Baby Spinach
Juice of 1 Lemon
1/2-1 Tsp. Pepper Flakes, Depending on Desired Spice
Salt to Taste
1 Tsp. Parmesan per bowl (optional, don't add it if you're vegan, duh!)
Heat the olive oil over medium heat in a medium sauce pan. Add the onion, carrot and celery and saute until the onion is translucent and tender. Add in the pepper flakes and saute for one more minute. Add the veggie stock and bring to a boil. Once the stock has reached a boil, add in the pasta and lemon juice. When the pasta is almost al dente, add in the spinach. Allow the spinach to wilt and add salt to taste. Top each bowl with a tsp. of Parmesan if you like and serve with a crusty piece of bread.