Vegetablenoodlesoupglutendairyandeggfree Recipes

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VEGETABLE NOODLE SOUP



Vegetable Noodle Soup image

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

12 ounces egg noodles or 12 ounces thin egg noodles, uncooked
1 tablespoon vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped
2 stalks celery, chopped
1 (14 1/2 ounce) can italian roma tomatoes, cut up and juice reserved
3 (14 1/2 ounce) cans low sodium chicken broth or 3 (14 1/2 ounce) cans low sodium beef broth
1 1/2 cups water
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 bay leaf
salt
fresh ground pepper
2 (12 ounce) cans white cannellini beans or 2 (12 ounce) cans great northern beans, rinsed
1/4 cup parmesan cheese, freshly grated
1/4 cup parsley, chopped

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.

VEGETABLE & NOODLE SOUP (GLUTEN, DAIRY AND EGG-FREE)



Vegetable & Noodle Soup (Gluten, Dairy and Egg-Free) image

Make and share this Vegetable & Noodle Soup (Gluten, Dairy and Egg-Free) recipe from Food.com.

Provided by bearhouse5

Categories     Lactose Free

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, crushed
1 1/2 lbs pumpkin, peeled and diced
1 red bell pepper, diced (or green)
6 cups water
1 tablespoon vegan chicken bouillon powder (or to taste)
1 cup dried red lentils
15 ounces kidney beans, drained & rinsed
15 ounces corn kernels, drained
4 ounces thin gluten-free pasta (spaghetti, broken into pieces)
2 cups Baby Spinach, roughly chopped
salt and pepper, to taste

Steps:

  • Heat oil in a large saucepan.
  • Add onion, garlic, pumpkin and bell pepper and cook for 5 minutes.
  • Pour in water and add remaining ingredients except spinach, salt and pepper.
  • Bring to the boil, then reduce heat and simmer covered for 20 minutes.
  • Stir through baby spinach and season to taste with salt and pepper.
  • Serve.

Nutrition Facts : Calories 300.4, Fat 3.8, SaturatedFat 0.6, Sodium 228.9, Carbohydrate 55.6, Fiber 16, Sugar 5.2, Protein 16

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