I’m a sucker for a good soup and now that the weather will be cooling down, I’m so excited to break out my favorite soup recipes again. A great one that can actually do well year round is a hearty chicken noodle. The great American comfort food, the soup that makes it all better when your sick or just an all around great meal, I love playing with the original to jazz it up every now and again. This one is full of vitamins, minerals, plant-based protein and just some serious goodness! Plus, it’s simple, fast and if you make a large batch, it’s easily freezable to enjoy later ; )
4 cups organic veggie stock, home made or store bought
3/4 cup diced organic white or yellow onion
3/4 cup diced organic celery
3/4 cup diced organic carrots
1 tablespoon minced organic garlic
2 ounces dry noodles, cooked to al dente (gluten free if you desire, try brown rice or quinoa noodles)
1/2 teaspoon finely chopped fresh tarragon leaves
2 teaspoons finely chopped fresh parsley leaves
1/2 teaspoon finely chopped fresh thyme
1 bay leaf
1 16oz can of navy beans
3 tablespoons vegan pesto
Lemon halves, for serving
Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, carrots and garlic. Lower heat and simmer for 2 minutes. Add noodles, beans, herbs and pesto and cook 5 more minutes. Remove from heat and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired.
Enjoy on Meatless Monday!
3 comments
That soups sounds yummy. I will make it this week