White Bean Noodle Soup
This White Bean Noodle Soup is the perfect swap for chicken noodle soup! It is 100% vegan and great when you want something cozy & comforting!
Equipment
Ingredients
- 2 tablespoons oil I used avocado oil
- 1 yellow onion diced
- 5 cloves garlic minced
- 2 carrots peeled and chopped
- 3 stalks celery chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- 2 15-ounce cans white beans drained & rinsed
- 6 cups broth I used vegan chicken broth
- 7 ounces vermicelli rice noodles broken into bite-sized pieces
- fresh parsley chopped, for serving
Instructions
- Heat the oil in a stock pot over medium heat.
- Add the onion, garlic, carrots, celery & dry seasonings and cook down for 5 minutes, stirring frequently.
- Pour in the beans & broth and bring to a boil. Pour in the rice noodles, lower the heat and simmer for 10-20 minutes, or until the noodles are cooked. Taste and adjust the seasonings as needed.
- Ladle into bowls and top with fresh parsley.
Video
Notes
- To break apart the noodles you can use your hands or put the noodles in a ziploc bag and roll a rolling pin over them.
- For a bit of freshness you can also add some lemon juice at the end.
- The broth I use is super flavorful so I didn't need to add extra seasoning or salt, but be sure to taste the soup before serving and adjust as needed.
- Poultry seasoning is just a seasoning blend, there's no poultry in it!
- As the noodles sit in the broth they will continue to absorb the liquid. If this isn't your thing you can also cook the noodles separately and add them to each bowl as you eat.
Nutrition
Calories: 276kcal | Carbohydrates: 50g | Protein: 9g | Fat: 4g