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by: Paula Robinson Deare RECIPE
Noodle & Broccoli Soup
Paula dining at kitchen secretary
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Dry Ingredients

cup
cup
cup
cup
   

Wet Ingredients

cup
cup
cup
cup
   

Equipment

cup
cup
cup
cup
   

Instructions

Equipment Needed
1 Put the strained
2 Drain reserving
3 Meanwhile
4 Add the chopped
5 Serve with
OVERVIEW
This classic Phoenician soup features rice noodles and carrots with broccoli tops, and a dash of dried, crushed cayenne peppers.  The nutritional value, fiber and vitamins are at the top of the charts whenever fresh vegetables, garlic and olive oil are used. This soup can be made in large batches and frozen for quick meals. Serve with a whole grain baguette and pesto or crackers and cheese.  Make the soup ahead a few hours of time, then let the subtle nuances of the flavors blend - all soups are better the next day. 
 

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