Spring Vegetable Noodle Soup

Name: Chow Chow Pasta Salad with Roasted Garlic Tahini Dressing
Yield: 4–6 servings
Ingredients: 8 ounces dry pasta spirals; 1 jar J&A Chow Chow 34oz, drained; 1 teaspoon fresh garlic, minced; 2 tablespoons extra virgin olive oil; 1 tablespoon kosher salt; 1/2 teaspoon black pepper; 1 6-ounce jar marinated artichoke hearts, quartered; 1/2 cup roasted red peppers, diced; 1/2 cup sun-dried tomatoes marinated in oil, julienned; 5-6 large fresh basil leaves, chopped; 2 tablespoons red wine vinegar; 2 tablespoons tahini; 1 teaspoon grain mustard; 1 tablespoon honey or maple syrup; 4-5 cloves roasted garlic; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/4 teaspoon ground turmeric; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 cup extra virgin olive oil

Posted by Chef Don King, Culinary Market Specialist

Description:

This hearty Spring Vegetable Noodle Soup is a comforting blend of tender potatoes, carrots, celery, and peas, gently simmered in a savory mix of chicken and beef broth. Jake & Amos Wide Egg Noodles provide a classic, home-style bite, while parsley and simple seasonings add a bright, fresh finish. A satisfying, cozy soup that’s perfect for any day of the week.

Ingredients:

2 cups Jake & Amos Wide Egg Noodles

2 teaspoons olive oil

1 large onion, chopped

1 rib celery, chopped

3 carrots, sliced

6 cups chicken broth

6 cups beef broth

1/2 Tablespoons Italian seasoning

2 teaspoons garlic powder

4 potatoes, diced

1 cup frozen peas

1 can white Navy Beans, drained and rinsed

1/2 cup parsley, chopped

2 green onions, sliced

salt to taste

black pepper to taste

Directions:

1. Preheat a large pot over medium heat and add 2 tbsp olive oil.

2. Add chopped onion, celery and carrots, cook for about 10 minutes or until translucent and starts to caramelize.

3. Add chicken and beef broth, diced potatoes, beans and seasonings. Increase the heat to bring everything to boil. Then reduce the heat to low, cover with the lid, and let it simmer for about 20 minutes.

4. Add egg noodles and cook for another 10 minutes or until the pasta is cooked.

5. To finish, add 1 cup peas, chopped green onion and parsley. Season with salt and pepper cooking for a few more minutes.