FRESH VEGETABLE NOODLE SOUP

2 TABLESPOONS COOKING OIL


2 ONIONS, CHOPPED
3 CARROTS, CUT INTO 1/2 INCH HALF MOON SLICES
2 RIBS CELERY, CUT INTO 1/2-INCH SLICES


48-OZ VEGETABLE BROTH


1 15-OZ CAN DICED TOMATOES, UNDRAINED
1 TABLESPOON TOMATO PASTE
1 CUP POTATOES, 1/2-INCH DICE
1 CUP GREEN BEANS, HALVED
1 1/4 TEASPOON SALT


1 CUP EGG NOODLES


1/3 CUP FRESH PARSLEY, CHOPPED


IN A LARGE SAUCEPAN, HEAT OIL OVER LOW HEAT.  


ADD FIRST 3 INGREDIENTS AND COOK, STIRRING OCCASIONALLY, UNTIL VEGETABLES START TO SOFTEN, ABOUT 10 MINUTES.  


STIR IN BROTH AND NEXT 5 INGREDIENTS.  


BRING TO A BOIL.  


REDUCE HEAT AND SIMMER, PARTIALLY COVERED, UNTIL THE VEGETABLES ARE ALMOST TENDER, ABOUT 20 MINUTES.


STIR IN EGG NOODLES.  BRING SOUP TO A SIMMER UNTIL NOODLES ARE TENDER, ABOUT 5 MINUTES.  


STIR IN THE PARSLEY AND SERVE HOT.