This hearty vegetable noodle soup is packed with carrots, broccoli, celery peas,, and Swiss chard! It's just the thing if you're looking for a nourishing, vegetable-heavy meal. One-pot and vegetarian!
Veggie Noodle Soup:
Whenever I get back from vacation, I'm ready for a nourishing meal packed with veggies!
I made this hearty vegetable soup after our last family trip to the Smoky mountains. I ate a ton of rocky road ice cream and very little greens!
It's hearty from the pasta and white beans, yet jam-packed with carrots, celery, broccoli, onions, peas, and Swiss chard.
Don't be frightened by the long ingredient list, it's mostly veggies and spices!
Key Ingredients:
- Olive oil - I love olive oil for it's heart-healthy fats and plant compounds! I buy mine at Costco so I never run out.
- Veggies - I packed this soup with all the veggies! You can swap the Swiss chard with spinach if that's what you have.
- Garlic - I used two cloves. If you like a strong garlic flavor, add two more!
- Tomato paste - Adds a bit of acid and tomato flavor to the broth. Don't waste the leftover tomato paste. Freeze it in tablespoon sized portions so it's easy to add to all your recipes.
- Vegetable stock - I always reach for reduced sodium, since stock can pack in a lot of salt.
- Pasta - I used elbows, but shells work great too! It's important to only use 6 ounces or the soup will get too thick.
- Cannellini beans - Beans add protein, fiber, and vitamins like folate and iron.
- Spices - Salt, pepper, oregano, and basil are a lovely bunch! And they complement all the veggies.
- Lemon - The acid enhances the flavor of the soup.
How to Make this Vegetable Soup:
This one-pot noodle and vegetable soup is so easy! The hardest part is dicing up all the veggies.
- Prep veggies: You can do this ahead of time if you like. Dice up the carrot, celery, and onion. Cut the broccoli florets in half if they're too big. Mince the garlic and chop the greens.
- Sauté veggies: Sauté all the veggies (except the greens) until slightly tender. Add the garlic and the tomato paste.
- Add the liquid: Combine part of the stock with the flour, then add to the soup. Add the rest of the stock and water. Add the peas, then let the soup simmer for 10 minutes.
- Cook the pasta: You don't need to cook the pasta beforehand. It will cook in the soup and the extra starch will thicken the soup. Add the spices and beans at the same time.
- Finish with greens: Once the pasta cooks, add the lemon juice and Swiss chard.
- Serve: Serve the soup warm with shaved parmesan and a sprinkle of salt!
Can I use other veggies?
Yes! You can add whatever veggies you have on hand. Keep in mind, some veggies take longer to cook than others. If you plan to add potatoes, add them when with the peas so they have plenty of time to cook.
Storage Tips:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The longer it sits, the softer the pasta gets, so I try to enjoy it within 3 days of making it.
- Reheat individual portions in a microwave-safe bowl in 30-second increments until hot throughout.
Can I make this soup gluten-free?
Absolutely! Just use a gluten-free pasta in place of regular pasta. That's what I did. I used Bionaturae gluten-free elbows rice and lentil pasta. It came out great! Just remember not to overcook the pasta. Gluten-free pasta turns to mush when it's overcooked.
More Soup Recipes:
- Cowboy Soup
- Butternut Squash Soup Recipe
- Tomato Bisque [Easy & Creamy]
- Panera Turkey Chili Recipe
- Cherry Tomato Soup
- Roasted Red Pepper and Tomato Soup
- White Ground Chicken Chili
Vegetable Noodle Soup
Equipment
- Large Dutch oven or pot
Ingredients
- 3 tablespoons olive oil
- 4 carrots, peeled and diced
- 4 celery hearts, diced
- 1 yellow onion, diced
- 2 cups small broccoli florets
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 32 ounces vegetable stock
- 2 cups water
- 1 tablespoon all-purpose flour
- 2 cups frozen peas
- 6 ounces elbow pasta regular or gluten-free, see note
- 1 can cannellini beans, drained
- 1 teaspoon kosher salt
- cracked black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ½ lemon, juiced
- Swiss chard, chopped
For topping:
- shaved parmesan (optional)
Instructions
- Heat a large Dutch oven over medium-high heat. Add the olive oil. Add the diced carrot, celery, onion, and broccoli florets to the pot. Sweat for 5 minutes.
- Add the garlic and cook for another minute. Stir in the tomato paste. Mix 1 cup of vegetable stock with the all-purpose flour. Add to the pot and stir to combine.
- Add the remaining vegetable stock and water to the pot. Add the frozen peas. Bring the mixture to a simmer. Simmer for 10 minutes.
- Add the elbow pasta, cannellini beans, salt, pepper, basil, and rosemary to the pot. Cook until the pasta is al-dente, stirring the mixture occasionally so nothing sticks to the bottom of the pot.
- Stir in the lemon juice and Swiss chard. Stir until the chard is wilted.
- Remove from the heat and serve warm. Top each bowl with shaved parmesan and a sprinkle of kosher salt.
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