Vegetable Noodle Soup

Vegetable Noodle Soup

A light, brothy soup packed with tender vegetables and twirly egg noodles.

Total 45 min Makes 6 servings Calories 165/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

This vegetable noodle soup simmers carrots, celery, and onion in a savory vegetable broth until tender, then finishes with egg noodles cooked right in the pot. It's a comforting weeknight dinner or lunch, easily adapted with whatever vegetables are on hand.

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 carrots, peeled and sliced into rounds
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 8 cups vegetable broth
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup frozen corn kernels
  • 1 cup diced zucchini
  • 1 can diced tomatoes, with juices
  • 2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1 1/2 cups egg noodles
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Method

  1. Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent.

  2. Add the garlic and cook, stirring, until fragrant.

  3. Pour in the vegetable broth and add the diced tomatoes, thyme, oregano, and bay leaves. Bring to a boil, then reduce heat and simmer.

  4. Stir in the green beans, corn, and zucchini and simmer until the vegetables are tender.

  5. Add the egg noodles and cook until tender.

  6. Remove the bay leaves and season with salt and pepper to taste.

  7. Ladle the soup into bowls and garnish with fresh parsley before serving.

Rate this recipe

★ 4.6 (1)

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    Vegetable Noodle Soup

    This vegetable noodle soup simmers carrots, celery, and onion in a savory vegetable broth until tender, then finishes with egg noodles cooked right in the pot. It's a comforting weeknight dinner or lunch, easily adapted with whatever vegetables are on hand.

    45 min 6 servings 165 cal

    Ingredients

    • 2 tablespoons olive oil
    • 1 yellow onion, diced
    • 3 carrots, peeled and sliced into rounds
    • 3 celery stalks, sliced
    • 3 cloves garlic, minced
    • 8 cups vegetable broth
    • 1 cup green beans, trimmed and cut into 1-inch pieces
    • 1 cup frozen corn kernels
    • 1 cup diced zucchini
    • 1 can diced tomatoes, with juices
    • 2 teaspoons dried thyme
    • 1 teaspoon dried oregano
    • 2 bay leaves
    • 1 1/2 cups egg noodles
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent.

    2. 2

      Add the garlic and cook, stirring, until fragrant.

    3. 3

      Pour in the vegetable broth and add the diced tomatoes, thyme, oregano, and bay leaves. Bring to a boil, then reduce heat and simmer.

    4. 4

      Stir in the green beans, corn, and zucchini and simmer until the vegetables are tender.

    5. 5

      Add the egg noodles and cook until tender.

    6. 6

      Remove the bay leaves and season with salt and pepper to taste.

    7. 7

      Ladle the soup into bowls and garnish with fresh parsley before serving.