Veggie Noodle Soup
Vegetable soup with pasta
By Nicole Buhler
This soup is so easy to prepare that even my 8 year old daughter can make it by herself. The easiest way to cook vegetables is to cut them up and add them to the pot. This is what I make in place of mac and cheese for a quick and easy lunch. Why not just open a can of soup? Because this recipe costs less, tastes better and has more vegetables. Plus, you can use any pasta you like!
Servings: enough for 2 adults and 4 children
Time: about 20 minutes from start to finish
Ingredients
1-2 carrots
1 onion
1-3 stalks of celery
4 cups of water
3 teaspoons of chicken or vegetable broth
1 cup of pasta (it would be healthier if you used whole wheat pasta!)
Optional Ingredient: 1 can white beans, rinsed, 1 cup extra firm tofu, chopped, or 1 can chicken, drained
Instructions: watch the video to see the photos of how to prepare it step by step
-
Cut carrot, onion and celery
-
Heat 1 tablespoon of oil in a large saucepan over medium high heat.
-
When the oil is hot, add the carrot, onion and celery
-
Cook over medium-high heat for about 3 minutes, until the onion is translucent but not brown.
-
Pour in 4 cups of water, turn heat up to high until boiling
-
Add 3 teaspoons of broth and stir
-
Add 1 cup of pasta and stir so it doesn't stick to the pot
-
Continue cooking on medium high/high heat until pasta softens (about 7-10 minutes)
-
Serve it hot!
-
If you want, at the end, add some beans or some tofu or cooked chicken