Italian Vegetable Soup

** adapted a recipe by Giada De Laurentis

Ingredients
• 3 Tbsp. extra-virgin olive oil
• 2 leeks (white and pale green parts only), chopped
• 2 garlic cloves, minced
• 6 zucchini, thinly sliced crosswise
• Salt and freshly ground black pepper
• 10 cups chicken broth
• 1 tablespoon chopped fresh thyme leaves (I use Bavarian Seasoning by Penzey's instead from Penzeys.com)
• 4 ounces dried wide egg noodles
• Freshly grated Parmesan (I use Romano)

Directions
Heat the oil in a heavy large pot over medium heat. Add the leeks and saute until translucent, about 8 minutes. Add the garlic and saute until tender, about 2 minutes. Stir in the zucchini. Season the vegetables with salt and pepper. Saute until the zucchini are tender, about 10 minutes.
Add the chicken broth. Stir in the thyme and cook for 2 minutes. Cover the pot and bring the soup to a simmer. Decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 minutes. Increase the heat to medium-high. Add the noodles and cook until al dente, stirring constantly, about 5 minutes.

Ladle the soup into bowls. Sprinkle with Parmesan (Romano) and serve.