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Dairy
Easy
1 Hour, 30 Minutes
Diets 
Many of these vegetables are available frozen, making this vegetable soup a cinch to make. The nokerlach dumplings are an extra but very welcome add-on, as are the cheesy roasted broccoli, turning a bowl of soup into a meal in a bowl.
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1 stick butter
3 stalks celery, diced
2 cups diced onion
10 cubes crushed garlic
8 ounces sliced yellow zucchini
8 ounces sliced green zucchini
10 ounces baby carrots
16 ounces frozen spinach
16 ounces chopped broccoli
8 ounces butternut squash
2 cans Glicks Chickpeas
1 bag long stem broccoli
6 teaspoons Tuscanini Salt
1 teaspoon black pepper
parmesan cheese
4 quarts water (16 cups)
2 eggs
1 cup Glicks Flour
1 teaspoon Tuscanini Salt
1/2 teaspoon baking powder
1/3 cup water
1 tablespoon oil
2 cubes frozen basil
Melt butter in pot then add onions and celery and sauté. Then add crushed garlic, yellow and green zucchini, carrots, spinach, chopped broccoli and chickpeas and sauté until softened.
Add water and spices and bring to a simmer for 20 to 30 minutes.
In the meantime, prepare nokerlach. Combine all ingredients in a mixing bowl and whisk well. Refrigerate for 20 minutes.
Blend soup with a hand blender and bring back to a boil.
Dip a spoon into hot water, then use it to drop small amounts of nokerlach mixture into the boiling soup. Allow to cook for additional 15 to 20 minutes on low flame.
Arrange long stem broccoli on sheet pan, add olive oil and a generous serving of parmesan cheese. Broil in the oven for five minutes.
Garnish soup with roasted long stem broccoli.
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