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Ingredients
- 4 carrots
- 4 stalks celery
- 1 white onion
- 3 cloves garlic
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp oregano
- 1 tsp thyme
- 1/2 tsp turmeric
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 64 oz vegetable broth
- 16 oz bag gluten free brown rice shell pasta
Instructions
- Roughly chop all veggies.
- Add to a pot with 1 tbsp olive oil and cook uncovered, over medium heat for 15 min, stirring every 4-5 minutes.
- Add all spices, broth, and uncooked noodles.
- Cover and cook over medium heat for 20 min.
