Vegetable Noodle Soup

Vegetable Noodle Soup (Adapted from Food and Wine)

2 tablespoons canola oil
3/4 cup diced onions
3 celery ribs, diced
4 carrots, peeled and thinly sliced
1 garlic clove, minced
3/4 teaspoon chopped thyme
6 cups chicken broth
1 cup water
1 bay leaf
2/3 cup dry alphabet pasta
1/2 cup frozen peas, thawed
2 tablespoons snipped chives

In a large saucepan, heat oil over medium. Add onions, celery and carrots - cook until the vegetables begin to soften, about 8 minutes. Stir in the garlic and thyme - cook until fragrant, about 1 minute. Add the broth, water and bay leaf - simmer until the vegetables are tender, about 15 to 20 minutes. Season to taste with salt and pepper.

Stir in the pasta and simmer until tender, 5 minutes. Remove from the heat and stir in the peas and chives. Cover and let stand for 5 minutes.

Makes about 4 servings.

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