Description
This Simple Vegetable Noodle Soup is a comforting and easy-to-make dish packed with fresh vegetables, aromatic herbs, and tender noodles. Perfect for a light lunch or a warming dinner, this soup combines the natural sweetness of carrots, celery, potatoes, and green beans with flavorful broth and finishing touches like fresh lemon juice and leafy greens. Suitable for vegetarians and easily adaptable with vegan noodles.
Ingredients
Scale
Vegetables
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium onion, diced
- 1 medium potato, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 cup baby spinach or kale leaves
Broth and Seasonings
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice
Noodles
- 4 ounces egg noodles or small pasta, or vegan noodles as desired
Other
- A splash of oil for sautéing
Instructions
- Aromatics Base: Heat a large pot over medium heat with a splash of oil. Sauté the diced onion and minced garlic for 2 to 3 minutes until they become softened and fragrant, forming the flavor base for the soup.
- Add Root Vegetables: Add the sliced carrots, celery, diced potato, and trimmed green beans to the pot. Cook for 3 to 4 minutes, stirring occasionally to combine flavors and slightly tenderize the vegetables.
- Build Broth Base: Pour in the vegetable broth to the pot. Add the bay leaf, dried thyme, dried parsley, and season with salt and pepper to taste. Bring the mixture to a boil to start the cooking process.
- Simmer Vegetables: Reduce the heat to a simmer, cover the pot with a lid, and cook for 10 minutes, allowing the vegetables to soften gradually and absorb the broth’s flavors.
- Cook Noodles: Stir in the egg noodles or preferred pasta and continue simmering uncovered for 7 to 10 minutes, until both the noodles and vegetables are tender and fully cooked.
- Finish Soup: In the last 2 minutes of cooking, add the baby spinach or kale leaves to the soup, stirring them in gently so they wilt nicely. Just before serving, stir in fresh lemon juice for brightness and remove the bay leaf from the pot.
- Adjust and Serve: Taste the soup and adjust the seasoning with additional salt or pepper if needed. Serve the soup hot, optionally garnished with fresh parsley for an extra touch of flavor and color.
Notes
- Use low-sodium vegetable broth if you want better control over the salt level.
- For a vegan version, choose vegan noodles and ensure broth is vegetable-based.
- The lemon juice adds a fresh tang that brightens the soup—do not skip it.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Feel free to substitute or add other vegetables such as zucchini, peas, or bell peppers based on availability.
