Zucchini Noodle Soup

2 tablespoons extra virgin olive oil
1 medium leek, chopped
2 cloves garlic, minced
1 large zucchini, halved and thinly sliced
4 cups vegetable broth
2 sprigs thyme
1/2 cup wide egg noodles
1 tablespoon parmesan, grated
salt and pepper

1. Heat oil in a large pot over medium heat. Add the leek and sauté until tender.
2. Stir the garlic into the pot, then zucchini. Season the vegetables with salt and pepper and cook the zucchini until tender.
3. Add the vegetable broth and thyme and bring to a boil. Add the egg noodles and reduce heat to a gentle simmer.
4. Continue cooking until noodles are tender, then ladle into bowls. Sprinkle with parmesan and a pinch of salt. Serve with Parmesan Phyllo Crackers.

Makes 4 servings