INGREDIENTS
- Chopped 6 carrots and 3 stalks celery
- Chopped 2 shallots & 3 garlic
- 1 chopped potato
- 2 cups Italian green beans
- 1 teaspoon Turmeric
- 1 tomato
- 24 oz. broth
- Vermicelli noodles
INSTRUCTIONS
- Olive oil over med heat
- Add veggies
- Add salt and pepper
- Add 1 teaspoon Turmeric
- Throw in one whole tomato
- Add 24 ounces broth to veggies
- Cook for about 30 min
- Bring to a boil
- Add in spoonful of vermicelli noodles
- Cook for 2-3 mins
- Serve
Vegetables purchased from Ox Hollow Farm and stock from Sankow’s Beaver Brook Farm.