Fresh Vegetable Noodle Soup

Serves 10-12

3 Tbs. vegetable oil
1 onion, chopped
1 leek, white part only, chopped
2 stalks celery, chopped
1 large carrot, diced
1 red bell pepper, seeded, deveined and diced
1 small fennel bulb, chopped
1/2 head cabbage, shredded
4 plum tomatoes, seeded and coarsely chopped
2 zucchini, halved lengthwise and sliced
1/2 tsp. dried oregano
1/4 cup chopped parsley
6 cups vegetable broth
3 cups water
4 oz. spinach, coarsely chopped
8 oz. fine egg noodles, cooked
salt and pepper

In a large pot, heat the oil. Cook onion, leek, celery, carrot, red pepper, fennel and cabbage until barely tender, about 8 minutes. Stir in tomatoes, zucchini, oregano, and parsley. Cook until bubbly, about 2 minutes. Add broth and water and simmer 20 minutes. Stir in spinach and noodles and cook about 1 minute Add salt and pepper to taste. Cool and refrigerate. Just before serving, reheat and taste again for salt.
(Louise Fiszer)