Vegetable Noodle Soup
My kids love soup and homemade Vegetable Noodle Soup is a true winner in my house! It's perfect for cold winter nights when all you want to do is cozy up on the couch with a blanket and your favorite television show. This recipe makes a big batch not just for dinner, but for lunch throughout the week or to freeze for an easy meal later on.
Servings: 20
Calories: 67kcal
Equipment
- 8 quart stock pot
- soup ladle
Ingredients
- 2 tablespoon extra virgin olive oil
- 2 small onions diced
- 5 garlic cloves minced
- 5 celery stalks diced
- 5 large carrots
- 6 cups vegetable broth
- 4 cups vegetable juice such as V8
- 1 can diced tomatoes 14.5 oz
- ½ can green beans 15 oz
- 1 can sweet corn 15 oz
- 1 ½ teaspoon dried parsley
- 1 ½ teaspoon dried thyme
- 1 ½ teaspoon salt
- 1 ¼ teaspoon dried basil
- ¼ teaspoon black pepper
- ½ can cannellini beans 15 oz
- 3 oz uncooked ditalini pasta or other short pasta
Instructions
- In at least an 8 quart stock pot, heat olive oil over medium-high heat. Add diced onions, celery and carrots. Saute until tender crisp, about 5 minutes stirring frequently. Add the minced garlic and cook for 1 more minute.
- Turn the heat to low and add the can of diced tomatoes and their juices, can of sweet corn, can of green beans, dried parsley, dried thyme, dried basil, salt and black pepper to the pot. Pour in the vegetable broth and V8 vegetable juice. Stir and simmer for 75 minutes with the lid on stirring occasionally.
- Add the can of cannellini beans and uncooked ditalini pasta. Stir and simmer for 15 minutes more without the lid.
- Remove soup from heat, taste, and adjust seasonings as needed.
Notes
Vegetable/Bean Notes: When it comes to making vegetable soup for kids, it's important to choose vegetables that are mild in flavor, easy to eat and visually appealing. Some other vegetable and beans that your kids might find satisfying are cabbage, chickpeas, kale, leeks, peas, peppers, potatoes, sweet potatoes, red kidney beans, shallots, spinach and zucchini.
Fridge: Store leftover soup in the fridge for up to 7 days.
Freezer: Keep in the freezer using freezer safe storage bags for up to 6 months.
Reheating: Reheat soup in the microwave for 2-3 minutes or on the stovetop until it begins to boil. To reheat frozen soup, thaw in the fridge overnight then reheat in the microwave or on the stovetop.
Nutrition
Serving: 8oz | Calories: 67kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 580mg | Potassium: 232mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3633IU | Vitamin C: 19mg | Calcium: 36mg | Iron: 1mg
