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.
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Servings:
Ingredients
- 1 tablespoon 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 teaspoon salt
- 1 bay leaf
- 1 can diced tomatoes
- 1 cup fettuccini uncooked
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 (Estimate per Serving)
Calories: 326kcalCarbohydrates: 58gProtein: 11gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 50mgSodium: 1955mgPotassium: 680mgFiber: 5gSugar: 10gVitamin A: 3591IUVitamin C: 38mgCalcium: 88mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
