Vegetable Noodle Soup Recipe

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Introduction

This Vegetable Noodle Soup is a hearty, nourishing dish brimming with colorful vegetables, tender noodles, and fragrant herbs. It’s the perfect comfort food for chilly days, providing warmth and nutrition in every spoonful. Quick to prepare and highly versatile, you can customize this soup with your favorite seasonal vegetables or add protein options like tofu or chicken. Whether enjoyed as a light lunch or a soothing dinner, this veggie-packed soup is a delightful way to enjoy a healthy and satisfying meal.

Ingredients Quantity

  • Olive oil: 2 tablespoons
  • Onion: 1 medium, finely chopped
  • Garlic: 3 cloves, minced
  • Carrots: 2 medium, peeled and diced
  • Celery: 2 stalks, sliced
  • Zucchini: 1 medium, diced
  • Red bell pepper: 1, diced
  • Tomatoes: 2 large, chopped (or 1 can of diced tomatoes, 14.5 oz)
  • Vegetable broth: 6 cups
  • Dried thyme: 1 teaspoon
  • Dried oregano: 1 teaspoon
  • Bay leaf: 1
  • Salt: 1 teaspoon, or to taste
  • Black pepper: ½ teaspoon
  • Egg noodles or pasta of choice: 1 ½ cups (uncooked)
  • Fresh spinach or kale: 2 cups, chopped
  • Lemon juice: 1 tablespoon
  • Fresh parsley: ¼ cup, chopped (for garnish)

Optional Ingredients

  • Mushrooms: 1 cup, sliced (adds a meaty texture)
  • Green beans: ½ cup, chopped
  • Chickpeas or white beans: 1 cup, cooked (for added protein and texture)
  • Red chili flakes: ¼ teaspoon (for a spicy kick)
  • Parmesan cheese: For topping
  • Croutons: For serving, adds crunch
  • Extra lemon zest: For a brighter, tangier flavor

Instructions

  1. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until it turns translucent. Stir in the minced garlic and cook for another minute, until fragrant.
  2. Cook the Vegetables: Add the carrots, celery, zucchini, and bell pepper to the pot. Sauté for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add the Tomatoes and Seasonings: Stir in the chopped tomatoes (or canned diced tomatoes), thyme, oregano, bay leaf, salt, and pepper. Let the mixture cook for 2-3 minutes to allow the flavors to meld.
  4. Simmer the Broth: Pour in the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat to low and simmer uncovered for 15-20 minutes, or until the vegetables are tender.
  5. Cook the Noodles: Add the egg noodles (or pasta of choice) to the simmering soup. Cook according to the package instructions (usually 7-10 minutes), or until the noodles are al dente.
  6. Add Greens and Finish with Lemon: Stir in the chopped spinach or kale, allowing it to wilt for 2-3 minutes. Remove the soup from heat and add the lemon juice for a fresh, bright flavor.
  7. Garnish and Serve: Discard the bay leaf. Ladle the soup into bowls and garnish with fresh parsley. If desired, top with grated Parmesan cheese and serve with crusty bread or croutons.

Tips for Success

  • Cut Vegetables Evenly: Chop the vegetables into similar-sized pieces to ensure they cook evenly and have a consistent texture throughout the soup.
  • Cook Noodles Separately: For leftovers, consider cooking the noodles separately and adding them to each serving. This prevents the noodles from absorbing too much broth and becoming soggy.
  • Adjust the Consistency: If you prefer a thicker soup, you can add a tablespoon of tomato paste during the simmering step or reduce the amount of broth. For a lighter broth, add a splash of water or more vegetable broth.
  • Enhance with Seasonings: Taste the soup before serving and adjust the seasoning as needed. Adding a dash of soy sauce or a splash of apple cider vinegar can deepen the flavor.

Recommendations

  • Serving Suggestions: Pair this Vegetable Noodle Soup with a simple green salad or a slice of warm, crusty bread. For an extra touch, sprinkle with red chili flakes or a dollop of pesto.
  • Storage and Reheating: Store leftover soup in an airtight container in the refrigerator for up to 4 days. If the noodles have absorbed too much liquid, add a little extra broth when reheating. This soup also freezes well for up to 3 months—just omit the noodles and add fresh ones when reheating.
  • Variations: Add your favorite vegetables like corn, potatoes, or butternut squash for a seasonal twist. You can also include cooked shredded chicken or tofu cubes for added protein, making this dish even heartier.

Enjoy this wholesome and satisfying Vegetable Noodle Soup, perfect for a cozy meal any time of the year!

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