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Nothing Soup

About this recipe

This soup is excellent and virtually fat-free. First make the vegetable broth, and then cook the noodles. Make a pot early in the week, eat half, and either refrigerate or freeze the rest.

Instructions

Fill a Dutch oven three-quarters full with water (approx. 16 cups). Place on stove, turn burner to high, and add:

Bring to a boil. Then reduce heat, cover, and simmer for 1 hour. When the vegetables are cooked (the carrot is soft), remove pot from burner and let cool for ½ hour.

Throw out the celery if using outside stalks, and blend using one of those handy-dandy hand blenders. 

Break spaghetti or use small noodles (e.g., fedelini or capellini)—large noodles absorb too much broth. Boil noodles in a separate pot, until three-quarters cooked. Then drain off all of the water and simply add the right amount of broth to you noodle pot. Let noodles and broth cook together until done.

Serve with grated Parmesan cheese.

Notes