Ingredients
Scale
- 3 cups egg noodles, cooked and drained
- 2 tbsp olive oil + an extra drizzle for the noodles
- 1 small onion, diced (Dried onion flakes can be substituted.)
- 2 garlic cloves, minced
- 1/2 cup carrot, peeled and sliced
- 1/2 cup zucchini, chopped
- 1/4 cup celery, chopped
- 4 cups vegetable broth
- 1 cup water
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can white beans, drained and rinsed
- 2 medium tomatoes, diced
- a few sprigs each of fresh oregano, basil, and parsley, chopped (Dried herbs can be substituted.)
- salt and pepper
- 2 1/2 cups fresh spinach
Instructions
Cook noodles according to package instructions. Remove from heat and drain. Stir in a drizzle of olive oil and set the noodles to the side.
While the noodles are still cooking, you can begin preparing the soup.
Heat olive oil in the bottom a large pot over medium heat.
Saute the onion and garlic in the oil for two minutes.
Add celery, zucchini, and carrots.
Cook for an additional 3-4 minutes stirring frequently.
Add vegetable broth, water, beans, diced tomatoes, and herbs.
Stir in salt and pepper to taste.
Bring to a boil and reduce heat allowing the soup to simmer for 15 minutes.
Add spinach and 1 1/2-2 cups of the cooked noodles. Simmer for an additional 5-10 minutes.
Serve and enjoy!
Nutrition
- Serving Size: 1
- Calories: 244
- Sugar: 4
- Sodium: 579
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 6
- Protein: 11
- Cholesterol: 0