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Vegetable Noodle Soup

2/3 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
3 cups water or vegetable stock
1 15-ox. can butter beans or other white beans, drained and rinsed
1 1/2 cups Swiss chard or spinach (or other greens), washed well, and roughly chopped
1/2 cup corn
1/3 cup orzo or other small shell-shaped pasta
Pinch turmeric
1 Tbsp. nutritional yeast flakes
1 tsp. mellow miso
Salt and pepper, to taste

• In a medium pot, combine the onion, carrot, and celery and sauté the vegetables in 1 to 2 Tbsp. water for 3 minutes to soften.
• Put the butter beans and 1 cup of the remaining amount of water in a food processor or blender and process until smooth and creamy.
• Add the puréed mixture, the remaining water, Swiss chard, corn, orzo, and turmeric. Stir well, bring the soup to a boil, reduce the heat to low, and simmer for 8 to 10 minutes or until the vegetables and orzo are tender.
• Add the nutritional yeast flakes and miso during the last two minutes of simmering time. Taste and season with salt and pepper, as desired.

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