Description
A healthy and comforting vegetable noodle soup packed with fresh vegetables and light noodles. Perfect for a quick meal.
Ingredients
Scale
- 4 cups vegetable broth
- 2 cups water
- 2 carrots, sliced
- 1 cup chopped celery
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 cup chopped spinach
- 2 cups uncooked noodles
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, and celery. Cook for 5 minutes.
- Add garlic and mushrooms. Cook for 2 minutes.
- Pour in vegetable broth and water. Bring to a boil.
- Add noodles and cook for 8 minutes.
- Stir in spinach, salt, pepper, and thyme.
- Simmer for 5 minutes. Serve hot.
Notes
- Use whole wheat noodles for extra fiber.
- Add tofu or beans for more protein.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg