Vegetable Noodle Soup Recipe

Name: Vegetable Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces egg noodles or 12 ounces thin egg noodles, uncooked; 1 tablespoon vegetable oil; 1 medium onion, chopped; 2 garlic cloves, minced; 2 carrots, peeled and chopped; 2 stalks celery, chopped; 1 (14 1/2 ounce) can italian roma tomatoes, cut up and juice reserved; 3 (14 1/2 ounce) cans low sodium chicken broth or (14 1/2 ounce) cans low sodium beef broth; 1 1/2 cups water; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1 bay leaf; salt; fresh ground pepper; 2 (12 ounce) cans white cannellini beans or (12 ounce) cans great northern beans, rinsed; 1/4 cup parmesan cheese, freshly grated; 1/4 cup parsley, chopped

Servings: persons

12 ounces egg noodles or 12 ounces thin egg noodles, uncooked
1 tablespoon vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped
2 stalks celery, chopped
1 (14 1/2 ounce) can italian roma tomatoes, cut up and juice reserved
3 (14 1/2 ounce) cans low sodium chicken broth or (14 1/2 ounce) cans low sodium beef broth
1 1/2 cups water
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 bay leaf
salt
fresh ground pepper
2 (12 ounce) cans white cannellini beans or (12 ounce) cans great northern beans, rinsed
1/4 cup parmesan cheese, freshly grated
1/4 cup parsley, chopped

1
Cook noodles according to package directions, drain and set aside.
2
While noodles are cooking, heat oil in large saucepan over medium heat.
3
Saute onion, stirring until pale golden, about 5 minutes.
4
Add garlic, carrots and celery and saute until tender, stirring occasionally, about 5 minutes.
5
Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste.
6
Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
7
Stir in the beans and cooked noodles.
8
Remove bay leaf.
9
Sprinkle some of the parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving.

686

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 12 ounces egg noodles or 12 ounces thin egg noodles, uncooked, 1 tablespoon vegetable oil, 1 medium onion, chopped, 2 garlic cloves, minced, and more.

Yes, Vegetable Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions