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Vegan "Vegetable" Noodle Soup
This hearty Vegan "Vegetable" Noodle Soup recipe can help you use up your leftover vegetables and noodles—and it's just as tasty as its classic meat cousin.
5
from 1 vote
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Course:
Main Course, Side Dish
Cuisine:
American
Diet:
Vegan, Vegetarian
Keyword:
noodle soup recipe, Vegan Noodle Soup
Total Time:
45
minutes
minutes
Servings:
4
Calories:
326
kcal
Author:
Veg Kitchen
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
US Customary
-
Metric
Instructions
In a medium saucepan, add olive oil and cook onion, celery, and carrots for 5 minutes.
Add vegetable broth, diced tomatoes, broccoli, cauliflower, bay leaf, and salt. Bring to a boil.
Add the fettuccini. Reduce heat to medium and simmer 8 to 10 minutes, or until noodles are tender.
Remove from heat. Remove the bay leaf and add the zucchini. Serve.
Nutrition
Calories:
326
kcal
|
Carbohydrates:
58
g
|
Protein:
11
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
50
mg
|
Sodium:
1955
mg
|
Potassium:
680
mg
|
Fiber:
5
g
|
Sugar:
10
g
|
Vitamin A:
3591
IU
|
Vitamin C:
38
mg
|
Calcium:
88
mg
|
Iron:
3
mg
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