VEGETABLE NOODLE SOUP
This soup is just as good for dinner as it is for lunch -- it's warming and comforting and perfect for a rainy day.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings, about 4 cups
Number Of Ingredients 12
Steps:
- Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
- Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.
JANEY'S VEGETABLE NOODLE SOUP
Easy to make and yummy to taste!
Provided by Janey Cooks Healthy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Bring water and olive oil to a boil in a pot over medium-high heat. Add noodles. Cook, stirring occasionally, until mostly tender, about 3 minutes. Add vegetable broth and carrot; cook and stir for 1 minute. Add green bell pepper, celery, and soy sauce; stir and bring to a boil for 1 minute more. Sprinkle green onions on top.
Nutrition Facts : Calories 469.7 calories, Carbohydrate 70.8 g, Fat 15.4 g, Fiber 4.3 g, Protein 10.9 g, SaturatedFat 1.9 g, Sodium 2688.1 mg, Sugar 6.8 g
TAMPOPO VEGETABLE NOODLE SOUP
Make and share this Tampopo Vegetable Noodle Soup recipe from Food.com.
Provided by Making Stuff
Categories Soy/Tofu
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine water, vegetable broth, tofu, carrot, miso paste, soy sauce and garlic in a large pot.
- Bring to a boil, cover and reduce heat.
- Simmer for 20 minutes.
- Add salt, broccoli, snow peas, mushrooms and udon noodles; simmer for 7 minutes, or until noodles are done.
- Serve warm garnished with red pepper flakes.
Nutrition Facts : Calories 356.1, Fat 5.6, SaturatedFat 1.1, Cholesterol 1, Sodium 2269.8, Carbohydrate 59.4, Fiber 6.4, Sugar 5.3, Protein 18.9
VEGETABLE NOODLE SOUP
Make and share this Vegetable Noodle Soup recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cook noodles according to package directions, drain and set aside.
- While noodles are cooking, heat oil in large saucepan over medium heat.
- Saute onion, stirring until pale golden, about 5 minutes.
- Add garlic, carrots and celery and saute until tender, stirring occasionally, about 5 minutes.
- Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste.
- Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
- Stir in the beans and cooked noodles.
- Remove bay leaf.
- Sprinkle some of the parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving.
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- Place the onion, parsley and celery root, chopped celery ribs, carrots, garlic, bay leaves, thyme, peppers, tomato and peppercorns inside of the pot. Fill with the filtered water and bring to a simmer. Add the garlic and onion powders, partially cover with a lid and cook on low flame for 45 minutes until all the vegetables have softened and the broth has reduced a couple of inches.
- Fish out the bay leaves, thyme sprigs, onion and garlic cloves and discard. You can choose to discard the parsley and celery root or dice up and return into the soup. Feel free to also strain the soup if desired but not necessary.
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