This is something the Hubby made for me several days ago when I was working late. Until we get a couple more people in the department I am working in, I have been and will continue working crazy shifts that span all hours of the day. Some days I do not finish work until 8 or 9 pm and will not have eaten all day, so my loevely Hubbs will make a nice dinner for me. What a sweetie! This time was a variation of a soup that he makes pretty often. I love that he put slices of the corn on the cob in the soup - that was really fun to eat (and messy!)
Noodle Vegetable Soup
1 tablespoon extra virgin olive oil
1/2 small onion, chopped
1 celery stalk, sliced in half down the middle and chopped
4 sprigs cilantro, chopped
2 cloves garlic, minced
1 corn on the cob, sliced into 4 circles
1 potato, peeled and chunked
filtered water to cover
3/4 cup thin pasta, broken into pieces
black pepper to taste
1. In a medium pot over medium-high heat, add the olive oil and allow to become hot. Once the oil is hot, add the onion, celery, cilantro and garlic. Cook, stirring frequently, until fragrant.
2. Add the corn on the cob and potato and stir. Add enough filtered water to cover all of the ingredients, plus 2-3". Add the unchicken boullion and bring contents to a boil. Once the contents are boiling, lower heat, and allow to simmer for about 15 minutes, or until the potatoes and corn are tender.
3. Add the pasta and stir into the simmering soup. Cook for about 8 or so more minutes, or until the pasta is cooked through. Serve.