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Zucchini noodles, often referred to as "zoodles," have surged in popularity as a delicious and healthy alternative to traditional pasta. This versatile vegetable not only satisfies your craving for noodles but also offers a lighter, low-carb option that pairs wonderfully with various sauces and ingredients.

Healthy Twist: Zucchini Noodle Soup

Experience the vibrant flavors of spring with our Garden Fresh Zucchini Noodle Soup! This easy weeknight dinner is not only nourishing but also a delightful, low-carb alternative to traditional pasta. Bursting with fresh vegetables and aromatic herbs, it's a comforting dish that the whole family will love. Ready in just 30 minutes, it's perfect for a busy night or a leisurely brunch. Save this recipe for later and enjoy a bowl of goodness!
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Ingredients
  

4 medium zucchinis, spiralized into noodles

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

1 red bell pepper, chopped

1 cup cherry tomatoes, halved

4 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

2 cups fresh baby spinach

Fresh basil leaves for garnish

Optional: Grated Parmesan cheese or nutritional yeast for a vegan alternative

Instructions
 

Heat the Oil: In a large pot, add the olive oil and heat it over medium heat. Once the oil is shimmering, introduce the diced onion. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.

    Add Garlic and Vegetables: Stir in the minced garlic, cooking for about 1 minute until aromatic. Next, add the diced carrots and chopped red bell pepper. Sauté the mixture for around 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

      Incorporate Tomatoes and Broth: Add the halved cherry tomatoes along with the vegetable broth. Sprinkle in the dried basil, dried oregano, and season with salt and pepper. Increase the heat to bring the mixture to a rolling boil, then lower the heat and allow it to simmer for 10 minutes, letting the flavors meld deliciously.

        Add Zucchini Noodles: After the soup has simmered, gently fold in the spiralized zucchini noodles. Cook for an additional 3-4 minutes until the noodles are tender yet retain a bit of their original crunch.

          Finish with Spinach: Fold in the fresh baby spinach and allow it to wilt into the soup for about 1-2 minutes. Taste the soup and adjust the seasoning with more salt and pepper if necessary.

            Serve: Ladle the vibrant soup into individual bowls, garnishing each with fresh basil leaves. For an extra touch of richness, sprinkle grated Parmesan cheese or nutritional yeast on top for a vegan option.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                Presentation Tips: Serve the soup in rustic bowls, and consider drizzling a little extra olive oil over the top for added flavor and elegance.