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a bowl of veggie and noodle soup.

Vegetable Noodle Soup

Carolyn
This hearty vegetable noodle soup is packed with carrots, broccoli, celery, and Swiss chard! It's just the thing if you're looking for a nourishing, vegetable-heavy meal. One-pot and vegetarian!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 234 kcal

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.

Notes

Note: I used Bionaturae organic gluten-free elbows. You can use regular or gluten-free pasta. I've used elbows or shells and they both work great! 

Nutrition

Calories: 234kcalCarbohydrates: 39gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 915mgPotassium: 365mgFiber: 7gSugar: 6gVitamin A: 5798IUVitamin C: 42mgCalcium: 78mgIron: 3mg
Keyword vegetable noodle soup, veggie noodle soup
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