Empty The Fridge Soup

• 2 teaspoons Olive Oil
• 1 whole Onion, Small, Diced
• 2 Carrots, Diced
• 2 stalks Celery, Chopped
• 1/2 Red Bell Pepper, Diced
• 1/2 Yellow Bell Pepper, Diced
• 4 cloves Garlic, Minced
• 1/4 teaspoons Red Pepper Flakes
• 1/2 teaspoons Dried Parsley
• 1/4 teaspoons Oregano
• 1 can (28 Oz. Size) Diced Tomatoes
• 6 cups Chicken Broth
• 1/2 cups Pasta Sauce
• 1 Bay Leaf
• 2 cups Egg Noodles
• 1/3 cups Frozen Spinach

1. 1. In a large soup pot over medium heat, saute onions, carrots and celery in olive oil for about 5 minutes. Add peppers and garlic and saute for another 2 to 3 minutes.
2. 2. Mix in spices until they give off a nice aroma (about 1 minute).
3. 3. Add tomatoes, broth, pasta sauce and bay leaf. Bring to a boil and then let simmer for about 15 to 20 minutes.
4. 4. Pour in egg noodles and let them cook for about 10 minutes. Stir in frozen spinach and heat until heated through.
5. 5. Remove from heat and serve or let it cool and store. I find that soup is often better the second day or several hours after making. This allows the flavours to meld nicely. Also, egg noodles are great for soups that aren't going to be eaten first day, because they don't get soggy like other pasta noodles.
6. Note: You can also add chicken, mushrooms, beans, etc. for different variations.

olive oil, onion, carrots, stalks celery, red bell pepper, yellow bell pepper, garlic, ubc, parsley, ubc, tomatoes, chicken broth, pasta sauce, bay leaf, egg noodles, frozen spinach

Taken from tastykitchen.com/recipes/soups/empty-the-fridge-soup/ (may not work)