1 cup chopped celery
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 cup chopped cabbage
1 cup chopped broccoli
1 teaspoon dried minced onion
1 teaspoon dried minced garlic
1 teaspoon dried basil
2 cloves garlic, minced
1 teaspoon dried oregano
2 teaspoons dried parsley
salt and pepper to taste
1 tablespoon extra virgin olive oil
1/2 cup white wine
1 1/2 cups chicken broth
1 teaspoon vegetable oil
In a large saucepan, combine celery, onion, celery, carrot, onion, celery, carrot, cabbage, broccoli, celery, celery, celery, carrots, cabbage, broccoli, celery, celery, carrots, celery, celery, celery, celery, celery, celery and carrots. Bring to a boil; reduce heat to medium-low. Simmer for 10 minutes, stirring occasionally.
Return heat to low. Add chicken broth and olive oil. Simmer for 5 minutes, stirring occasionally. Remove from heat and stir in wine. Return to a boil; reduce heat to low. Simmer for 20 minutes, stirring occasionally. Stir in chicken broth and vegetable oil.
Return souffle to a boil and add chicken broth and olive oil. Reduce heat to medium-low and stir in wine. Return to a boil and cook for 10 minutes. Turn heat down slightly and continue cooking for 3 minutes, stirring occasionally. Add garlic and oregano; simmer 5 minutes more. Season with parsley and salt and pepper.
Return soup to a boil, reduce heat to medium-low and simmer for 10 minutes. Stir in chicken broth and vegetable oil. Mix well and return to a boil. Reduce heat to medium-low and stir in wine. Simmer for 10 minutes.
Cook noodles 3 minutes per side, then stir soup mixture into soup and pour over noodles. Sprinkle with olive oil.
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