Ingredients

• Vegetable Soup
• 1 large onion, diced (about 1 cup)
• 1/4 cup olive oil
• 1 1/2 quarts water
• 4 large tomatoes, peeled, seeded and diced (3 cups) or 1
•    23-28-oz. can, cut up
• 1/2 lb. green beans, cut into 1-inch pieces
• 1 medium zucchini, cut into bite-size pieces
• 1 potato, peeled and cut into bite-size chunks
• 1 cup diced leeks (white and light green parts only)
• 1 cup diced celery
• 1/4 lb. spinach leaves, chopped or 1/2 10-oz. box frozen
• 3 cloves garlic, minced
• 2 tablespoons salt
• 2 teaspoons salt
• 1/2 teaspoon crushed thyme leaves
• 1 tablespoon chopped fresh parsley or 1 teaspoon parsley
• 1/2 teaspoon tarragon
• 1 tablespoon diced fresh chives or 1/2 teaspoon dried chives
• dash pepper
• 5 oz. vermicelli noodles (or other long, thin noodles)
• 1 15-oz. can white beans (or other beans), drained


• Garnishes
  
  
• 1/2 lb. swiss cheese, grated (or other preferred cheese)
• croutons (flavored pre-packaged or homemade) - (optional, though recommended)

Directions

Heat oil over medium heat in a large soup pot and add onion. Reduce heat to low-medium and sauté onion until tender (about 7-10 minutes), stirring frequently. Add all soup ingredients except noodles and canned beans. Bring to a boil, then reduce heat, cover and simmer, for 30 minutes. Add vermicelli noodles and beans and cook until vermicelli is tender (about 5 minutes). Ladle soup into bowls and garnish with grated Swiss cheese (or other cheese) and croutons, if desired.