Venice noodle soup recipe

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 stalk celery, sliced
• 6 cups water
• 1 potato, sliced
• ¼ cup fresh parsley, chopped
• Sea salt to taste
• ½ teaspoon freshly ground black pepper
• 2 bay leaves
• ¼ cup fresh dill, chopped
• 1 zucchini, sliced
• ¼ cup sliced button mushrooms
• ½ cup broccoli florets
• 2 cups uncooked noodles

1. Heat the oil in a large saucepan over medium heat and sauté the onion, garlic, and celery until the onion is translucent.
2. Add the water, potato, parsley, salt, pepper, bay leaves, and dill, and simmer over medium heat for 20 minutes.
3. Add the zucchini, mushrooms, broccoli, and noodles and simmer for about 10 minutes until the noodles are cooked.