How many servings does this recipe make?

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

What ingredients do I need for Vegetable & Noodle Soup (Gluten, Dairy And Egg-Free)?

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 onion, chopped, 3 garlic cloves, crushed, 1 1/2 lbs pumpkin, peeled and diced, and more.

Is Vegetable & Noodle Soup (Gluten, Dairy And Egg-Free) suitable as pasta & noodles?

Yes, Vegetable & Noodle Soup (Gluten, Dairy And Egg-Free) falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Vegetable & Noodle Soup (Gluten, Dairy And Egg-Free)?

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

Vegetable & Noodle Soup (Gluten, Dairy And Egg-Free) Recipe

Name: Vegetable & Noodle Soup (Gluten, Dairy And Egg-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 3 garlic cloves, crushed; 1 1/2 lbs pumpkin, peeled and diced; 1 red bell pepper, diced (or green); 6 cups water; 1 tablespoon vegan chicken bouillon powder (or to taste); 1 cup dried red lentils; 15 ounces kidney beans, drained & rinsed; 15 ounces corn kernels, drained; 4 ounces thin gluten-free pasta (spaghetti, broken into pieces); 2 cups Baby Spinach, roughly chopped; salt and pepper, to taste

Vegetable & Noodle Soup (Gluten, Dairy And Egg-Free)

Eats Now Editorial Team · 560 kcal · Pasta & Noodles

Vegetable & Noodle Soup (Gluten, Dairy And Egg-Free) – a delicious recipe with olive oil, onion, garlic, pumpkin, red bell pepper, water. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Vegetable & Noodle Soup (Gluten, Dairy And Egg-Free)

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