SERVES 4
Spend a few minutes cutting up vegetables for this nutritious weekday soup. It comes together in minutes and leaves you satisfied all through the night.
1 (8-ounce) package ramen noodles
1 quart low-sodium vegetable broth
1 (15-ounce) can diced tomatoes, drained
1 cup diced zucchini
1 orange bell pepper, seeded and diced
1 carrot, diced
2 garlic cloves, chopped
1 tablespoon low-sodium soy sauce
½ cup julienned zucchini, for garnish (optional)
1. Cook the noodles according to the pacakge directions, drain, and set aside.
2. In a large stockpot over medium-high heat, combine the broth, tomatoes, diced zucchini, bell pepper, carrot, and garlic.
3. Boil the vegetables for 5–10 minutes, or until tender.
4. Remove the pot from the heat and add the noodles and soy sauce. Ladle the soup into 4 bowls and serve immediately, garnished with the julienned zucchini, if desired.