Vegetable Noodle Soup

READY IN: 1hr 5mins
Top Review by Bobbin

I thought this was just okay. It wasn't anything I would crave again. It probably was something I did in preparation and not the recipe because I did sub a few things with what I had. First, I put everything except the noodles and beans in the crock pot on low all day. About 2 hours before we ate, I added 2 c of whole wheat macaroni and 2 cans of kidney beans. I think the main thing I did was use the leaves of the celery as I have heard that is where the flavor is. So, my soup tasted a lot like celery, and I don't particularly care for celery. Thus, I think it was my fault. I did use a 28 oz can of crushed tomatoes for the tomatoes. Overall it wasn't bad; I would just need to figure out how to tweak it a little. I love the idea of this soup.

Ingredients Nutrition

Directions

  1. Cook noodles according to package directions, drain and set aside.
  2. While noodles are cooking, heat oil in large saucepan over medium heat.
  3. Saute onion, stirring until pale golden, about 5 minutes.
  4. Add garlic, carrots and celery and saute until tender, stirring occasionally, about 5 minutes.
  5. Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste.
  6. Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
  7. Stir in the beans and cooked noodles.
  8. Remove bay leaf.
  9. 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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