November 21st, 2024
Recipes
Vegetable Noodle Soup
Valentina P
- Difficulty
•
- Time 30"
Homemade meatless noodle soup with a hearty blend of vegetables and tender pasta. Comforting, delicious, and ready in just 30 minutes.
How To MakeDiet Type: Plant-based
Shopping List
- 8 ounces pasta of choice (Note 1)
- 1 yellow onion
- 2 carrots
- 1/4 head green cabbage
- 2 celery stalks
- 12 cups salted vegetable broth
- 1 small head broccoli, chopped
- 2 small zucchini
- 1/4 cup fresh parsley, chopped
- 2 tablespoons light olive oil
- salt and black pepper, to taste
Instructions
- Step 1: Chop the onion, carrots, cabbage, celery, broccoli, and zucchini into pieces. Set aside.
- Step 2: Heat the oil in a large pot over medium heat. Add the onion and cook for 3 minutes, stirring frequently. Then add the celery, cabbage, and carrots; cook for another 4 minutes.
- Step 3: Add in the broth. Increase the heat and bring to a low boil. Once boiling, reduce the heat the medium-low, partially cover the pot with a lid, and simmer for 8 minutes.
- Step 4: Add in the remaining zucchini, broccoli, and pasta. Turn up the heat back to high and cook, partially covered, for another 8 minutes until the vegetables are fork-tender and the pasta is al dente. Turn off the heat and allow the soup to cool.
- Serve: Stir in the freshly cracked black pepper and the parsley. Add in more broth or water to reach your preferred consistency.
Recipe Notes
Note 1: Bean pasta is not recommended here, as the starchy cooking liquid affects the flavor of the broth. Note 2: What to do with the leftover cabbage? Try some Sautéed Cabbage.
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What you should eat next
Vegetable Noodle Soup
PT30M 8 ounces pasta of choice (Note 1) 1 yellow onion 2 carrots 1/4 head green cabbage 2 celery stalks 12 cups salted vegetable broth 1 small head broccoli, chopped 2 small zucchini 1/4 cup fresh parsley, chopped 2 tablespoons light olive oil salt and black pepper, to taste Gluten Free Vegan 6 Servings
Ingredients:
