Hearty Vegetable Noodle Soup

by Deedra Abboud in Recipe, Soup
December 20, 2018 0 comments

Serves 2

1 teaspoon coconut oil (or vegetable oil)

1 small onion, chopped fine

1 celery rib, chopped fine or minced

1 small carrot, peeled and cut into 1/2-inch pieces (or 4 baby carrots)

3 petite medley potatoes (or 1 small potato), diced

1 small Zucchini, diced

1 teaspoon minced fresh thyme or 1/4 teaspoon dried

1 small red pepper (or 1/2 medium/large), diced

3 cups chicken broth (or vegetable broth)

1 bay leaf

1 ounce (1/2 cup) corkscrew pasta (or any pasta noodles)

1 tablespoon minced fresh parsley or 1/4 tablespoon dried

Salt & Pepper

  1. Heat oil in a medium saucepan over medium-high heat. Add onion, celery, carrot, potatoes, zucchini, red pepper, and cook until softened, about 5 minutes. Stir in thyme and cook until fragrant, about 30 seconds.
  2. Slowly whisk in broth, scraping up any brown bits. Add bay leaf. Bring to a simmer and cook about 20 minutes.
  3. Discard bay leaf. Return soup to simmer, stir in noodles, and cook until vegetables and noodles are tender, about 8 minutes.
  4. Stir in parsley and season with salt and pepper to taste.
  • Small leftovers can be used as a base for cold pasta and vegetable salad by draining liquid before refrigerating.


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