Vegetable Noodle Soup - Bravabod
Recipes

Vegetable Noodle Soup

Valentina

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

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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
  1. Step 1: Chop the onion, carrots, cabbage, celery, broccoli, and zucchini into pieces. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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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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:

6 Servings

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Takes 1 min