Creamy Veggie Noodle Soup

This winter has called for comfort food. It's cold. We're eagerly anticipating some warm sunshine in our lives. While we await that opportunity, we turn to warm food. I am trying to keep an eye on our weekly balance to make room for some indulgences while still striving to fit in the warm weather clothing when it's removed from the frozen attic. There is hope emerging from the slight increase in daylight after work these days.

This soup is a wonderful treat for a chilly day. Using my perfect rationale, the vegetables make this cream good for you. The chicken broth balance keeps the dish from climbing too high in calories. I found this recipe on Stephanie Cooks back in the fall. We've enjoyed it many times since.

You will need:
*1 cup medium-sized pasta (we used shells), cooked and set aside
*4 tablespoons butter
*1/2 medium yellow onion, finely diced
*2 ribs celery, finely diced
*2 carrots, peeled and diced
*2 garlic cloves, minced
*4 tablespoons flour
*1 cup heavy cream
*1 cup nonfat milk
*3 cups low-sodium chicken broth

*1 teaspoon salt

*1/2 teaspoon pepper

*1 teaspoon garlic powder
*1 cup baby spinach, torn or roughly chopped
*1/2 cup parmesan cheese

1. In a Dutch Oven over medium heat, melt the butter. Add the onion, celery, carrot, and garlic to the pan and saute until the onion is translucent. Next, stir in the flour for about a minute. Add the cream and milk. Bring to a simmer.

2. Once the simmering mixture thickens, add the chicken broth. Although time to heat and thicken again. Then add the cooked pasta, spinach, and seasonings; simmer until soup is heated through.

 

3. Serve and enjoy!