VEG NOODLE SOUP RECIPES RECIPES

Name: Vegetable Noodle Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 12 ounces egg noodles or 12 ounces thin egg noodles, uncooked; 1 tablespoon vegetable oil; 1 medium onion, chopped; 2 garlic cloves, minced; 2 carrots, peeled and chopped; 2 stalks celery, chopped; 1 (14 1/2 ounce) can italian roma tomatoes, cut up and juice reserved; 3 (14 1/2 ounce) cans low sodium chicken broth or 3 (14 1/2 ounce) cans low sodium beef broth; 1 1/2 cups water; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1 bay leaf; salt; fresh ground pepper; 2 (12 ounce) cans white cannellini beans or 2 (12 ounce) cans great northern beans, rinsed; 1/4 cup parmesan cheese, freshly grated; 1/4 cup parsley, chopped

VEGETABLE NOODLE SOUP RECIPE - FOOD.COM

Vegetable Noodle Soup Recipe - Food.com image

Make and share this Vegetable Noodle Soup recipe from Food.com.

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

12 ounces egg noodles or 12 ounces thin egg noodles, uncooked
1 tablespoon vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped
2 stalks celery, chopped
1 (14 1/2 ounce) can italian roma tomatoes, cut up and juice reserved
3 (14 1/2 ounce) cans low sodium chicken broth or 3 (14 1/2 ounce) cans low sodium beef broth
1 1/2 cups water
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 bay leaf
salt
fresh ground pepper
2 (12 ounce) cans white cannellini beans or 2 (12 ounce) cans great northern beans, rinsed
1/4 cup parmesan cheese, freshly grated
1/4 cup parsley, chopped

Steps:

Cook noodles according to package directions, drain and set aside.
While noodles are cooking, heat oil in large saucepan over medium heat.
Saute onion, stirring until pale golden, about 5 minutes.
Add garlic, carrots and celery and saute until tender, stirring occasionally, about 5 minutes.
Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste.
Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
Stir in the beans and cooked noodles.
Remove bay leaf.
Sprinkle some of the parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving.

Nutrition Facts : Calories 577.7, FatContent 10.4, SaturatedFatContent 2.8, CholesterolContent 77.3, SodiumContent 665.5, CarbohydrateContent 96.8, FiberContent 15, SugarContent 10.6, ProteinContent 25.3

VEGETARIAN "CHICKEN" NOODLE SOUP RECIPE - FOOD.COM

Vegetarian "chicken" Noodle Soup Recipe - Food.com image

When you aren't feeling well, what's better than a homemade bowl of chicken noodle soup? Well, no-chicken noodle soup, of course! ;) You can even substitute vegetarian ingredients in your grandma's classic recipe, for a delicious, comforting meal. Or you can just try my simple recipe below.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 2 quarts, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 carrots, peeled and chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
2 celery ribs, chopped
2 bay leaves
salt and pepper
6 cups vegetable broth (I recommend Imagine No-Chicken broth)
1 lb vegetarian chicken strips, cubed (I recommend Lightlife's Chik'n Style Strips)
1/2 lb egg noodles (I recommend De Boles Organic Eggless Ribbon Style Pasta)
2 tablespoons fresh parsley, chopped
1/4 cup fresh dill, chopped

Steps:

1. Heat the oil in a large pot over medium heat.
2. Add the carrots, parsnip, onion, and celery and cook until soft, about 5 minutes.
3. Add the bay leaves and season with salt and pepper, to taste.
4. Add broth, turn up the heat, bring to a boil.
5. Add the veggie chicken chunks, return to a boil, then reduce heat to medium.
6. Add noodles and simmer until the noodles are tender, about 8 minutes.
7. Remove from heat.
8. Add parsley and dill, stir, remove the bay leaves and serve.
9. (Add water or more broth to reach desired thickness.).

Nutrition Facts : Calories 325, FatContent 9.5, SaturatedFatContent 1.6, CholesterolContent 47.9, SodiumContent 54.2, CarbohydrateContent 51.4, FiberContent 4.8, SugarContent 5.3, ProteinContent 9.2

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