Vegetables and Noodle Soup

I love soups because they are quick to prepare, they use a lot of leftovers (which reduces waste!), and they can be made in advance.

This hearty soup has all the qualities that I look for in a meal: tasty, comforting, nutritious, and especially quick to prepare. It’s perfect for cooler days!

Vegetables and Noodle Soup
Serves: 4
 
Ingredients
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 carrot, chopped into thin half moons
  • 2 celery branch, finely chopped
  • ½ cup broccoli florets
  • ½ cup cauliflower florets
  • 1 zucchini, chopped in half-moons
  • 5 cups vegetable broth
  • 1 tsp salt
  • 1 bay leaf
  • 1 can diced tomatoes
  • 1 cup fettuccini, uncooked
Instructions
  1. In a medium saucepan, add olive oil and cook onion, celery, and carrots for 5 minutes.
  2. Add vegetable broth, diced tomatoes, broccoli, cauliflower, bay leaf, and salt. Bring to a boil.
  3. Add the fettuccini. Reduce heat to medium and simmer 8 to 10 minutes, or until noodles are tender.
  4. Remove from heat. Remove the bay leaf and add the zucchini. Serve.

 

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