Head cold? Chicken noodle soup. Tummy troubles? Chicken noodle soup? The weather outside is frightful? Chicken noodle soup. There is nothing that chicken noodle soup can’t cure… but if you’re like me and have cut out animal from your diet, you don’t want to lose the cozy comfort of the ‘cure all’ soup.

I give you… Chickenless Noodle Soup. And trust me… It’s just as comforting.

Here’s what you’ll need:

2 celery stalks, diced
2 medium carrots, diced
1/2 yellow onion, diced
3-4 cloves of garlic, minced
2 TBSP dried or fresh parsley
64oz vegetable stock
1/2 cup white wine
2 cups gigli toscani pasta
2 TBSP Extra Virgin Olive Oil
Salt & Pepper

The Preparation:

In a large stock pot or dutch oven over medium-high heat, saute the carrots, celery, onion, and garlic in olive oil. Once fragrant and softening, salt and pepper the mixture, add the parsley and stir. Allow to cook down for 2-4 minutes. Pour in the white wine, give it a stir, and allow the alcohol to cook out – usually around 5-10 minutes. Continue with adding the vegetable broth. Salt again. Allow to simmer for 20-30 minutes.

In a separate pot, bring salted water to a boil. Cook the pasta for 6 minutes. You’ll want them slightly undercooked. Transfer the the pasta into the broth and allow to cook for 3 more minutes.

That’s it!