Onion Zucchini Chowder

(Broth)
Put:
1/2 c finely diced carrots
1 bay leaf
2 t rosemary
1 1/2 t celery flakes
1 t parsley
1 t thyme
1/4 t salt
2 c water
in a small pot & cook with the lid slightly ajar on med. for 15 min.
Stir occasionally.
Set aside.

(Vegetables)
Put in a large pot:
2 c diced zucchini
2 c diced russet potatoes
1 c diced sweet onions (like Vidalia)
1 c diced celery
1/2 c diced red bell pepper
2 minced garlic cloves
1/4 t turmeric
2 1/2 t salt
4 c water

Strain the Broth, put it in the Vegetable pot & bring to boil.

Reduce heat & cook with lid slightly ajar on med. for 15 min.

Stir occasionally.

After the 15 min., add to the Vegetable pot:
1 c whole grain pasta (any kind)
Cook for 15 - 25 min. more (depending on the size of the noodles) until the noodles & potatoes are soft.
Stir occasionally.

Add:
2 - 3 t virgin olive oil
to the Vegetable pot & stir.

Serve
or cool down & refrigerate in an airtight container for up to 3 days.

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