Veggie Noodle Soup

I've been feeling a bit under the weather lately and soup sounded good for dinner tonight. This is a pretty basic vegetable soup with noodles and seitan. It's warm and yummy and comforting though and definitely hit the spot!

Veggie Noodle Soup
2 tbsp olive oil
1 carrot, peeled and diced
1 celery rib, diced
1 small potato, diced
2 cloves of garlic, minced
1 cup of seitan, finely chopped
6 cups vegetable broth
1/4 lbs noodles (I used up the remains of a box of spaghetti and a box of fettucini, broken into smaller noodles. Soup is great for throwing in bits of things)
1 cup frozen spinach
1 cup frozen peas
1 handful fresh parsley, chopped

1. In a large pot, heat the 2 tbsp of olive oil over medium heat. Add the carrot, celery, potato, and garlic and sautee for about 7-10 minutes until the veggies begin to soften.

2. Meanwhile... begin cooking the noodles according to package directions, only don't cook them as long as the package says. You want them to still be pretty firm when you add them to the soup or they'll turn to mush.

3. Add the broth and seitan to the pot and bring to a boil, then reduce heat and simmer for 15 minutes.

4. Add the peas, spinach, and noodles to the soup and simmer for 5 minutes or until frozen veggies are heated through. Stir in the handful of fresh parsley just before serving.