Italian Noodle Soup
Servings: 4
Cook Time: 35 minutes
Ingredients
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, sliced
- A handful of spinach (about 1 cup / 30 g)
- 1 teaspoon ginger, grated
- 1 teaspoon turmeric
- 1/2 teaspoon bell pepper spice
- Salt and pepper to taste
- 1 can diced tomatoes (14 oz / about 400 g)
- 4 cups vegetable broth (1 liter)
- 1 cup pasta of your choice (about 100 g)
Directions
- In a large pot, sauté chopped onions, diced carrots, chopped celery, and minced garlic until softened.
- Add the diced bell pepper, sliced zucchini, and a handful of spinach. Cook for a few minutes until the vegetables are slightly tender.
- Stir in grated ginger, turmeric, bell pepper spice, and season with salt and pepper according to your taste.
- Add a can of diced tomatoes and pour in the vegetable broth.
- Mix in the pasta and broccoli and cook until the pasta is tender and the broccoli is cooked to your liking.
Recipe Details
A delicious vegetable soup with sautéed onions, carrots, celery, bell peppers, zucchini, and spinach. Seasoned with ginger, turmeric and spices, it's simmered with diced tomatoes, vegetable broth, pasta and broccoli.
Soups make an excellent meal prep option because they are warm, light, and hydrating, while also being filling and packed with nutrients, making them a great choice for lunch. This vegetable soup is rich in vitamins, fiber, and antioxidants, which can help keep you energized and satisfied throughout the day. You can easily customize it by substituting zucchini with squash, or using quinoa or rice instead of pasta.
