Vegetable Noodle Soup

8 cups of stock (Vegetable or Chicken Stock)

3 cloves of garlic, chopped

2 cups of cooked noodles

1 teaspoon finely chopped fresh rosemary

Grated parmesan for garnish

2 tablespoons of olive oil

Salt & pepper

Step 1: In a deep pan, add the olive oil and sauté the leeks, carrots, and celery for 2-3 minutes. Next, add the garlic and rosemary, and sauté for another minute.

Step 2: Add the stock and let it simmer. Partially cover the pot and let it simmer for ten minutes, on medium-low heat till the vegetables become tender. Add the cooked noodles, and season with salt and pepper. Let it sit for another minute before serving.

Step 3: Garnish with the freshly chopped parsley and shredded parmesan cheese, and serve while the soup is still piping hot.