Ingredients
Scale
- 3 cup 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
- ½ cup carrot, peeled and sliced
- ½ cup zucchini, chopped
- ¼ cup celery, chopped
- 4 cup 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
- 2½ cup 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 1½-2 cup 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