E.J.'s Vegetable Noodle Soup

• 2 small onions, cut into 1/4-inch dice
• 3 celery ribs, cut into 1/4-inch dice
• 4 carrots, thinly sliced
• 2 tablespoons vegetable oil
• 1 garlic clove, minced
• 3/4 teaspoon chopped thyme
• 6 cups low-sodium chicken broth
• 1 cup water
• 1 bay leaf
• Kosher salt and freshly ground pepper
• 2/3 cup alphabet pasta
• 1/2 cup frozen peas, thawed
• 2 tablespoons snipped chives

1. Heat the oil in a large saucepan.
2. Add the onions, celery and carrots and cook over moderate heat, stirring, for 8 minutes.
3. Add the garlic and thyme and cook for 1 minute.
4. Add the broth, water and bay leaf and simmer until the vegetables are tender, 20 minutes.
5. Season with salt and pepper.
6. Stir in the pasta and simmer until tender, 5 minutes.
7. Remove from the heat and stir in the peas and chives.
8. Cover and let stand for 5 minutes.
9. Discard the bay leaf.
10. Ladle the soup into bowls and serve.

onions, celery, carrots, vegetable oil, garlic, thyme, lowsodium, water, bay leaf, kosher salt, alphabet pasta, frozen peas, chives

Taken from www.foodandwine.com/recipes/ejs-vegetable-noodle-soup (may not work)