Veggie Noodle Soup

Veggie Noodle Soup with Cannellini Beans

Continuing with my vegetarian theme, I converted one of my favorite foods, chicken noodle soup, into a vegetarian version. The key here is to find a stock that you like. I don’t really like veggie stock that’s a tomato base so I found these awesome vegan bouillon cubes from Whole Foods that really make a flavorful stock without all the crap like MSG in it. I also substituted chicken with cannellini beans to get some protein. Chick peas work really well too. Then, topped it off with some macaroni but any kind of pasta/noodle will do.

Vegetable Noodle Soup
Source: Myself

Ingredients:
5 cups of vegetable stock
1 onion, diced
2 cloves of garlic, minced
2-3 carrots chopped
3-4 celery stalks chopped (add some of the leaves for extra flavor if you like)
1 bay leaf
salt & pepper to taste
1 can of cannellini beans
1 cup of cooked macaroni

Directions:

Add some oil to a stock pot on medium to high heat. Add the garlic and coat in oil for about 30 seconds. Then add the rest of the veggies. Coat in oil and saute for a couple minutes. Add in stock and bay leaf and bring to a boil. Once the soup is boiling, turn heat down to medium and season with salt and pepper. Let simmer for about 10 minutes. Then add the beans and let simmer for another couple of minutes until beans are heated through.

Ladle soup into bowls and add some of the cooked macaroni. Serves four.