Vegetable Noodle Soup Recipe

• servings: 20 servings
• active time: 15 minutes
• total time: 1 hour 45 minutes

Ingredients

2 tbsp olive oil

2 small onions (diced)

5 garlic cloves (minced)

5 celery stalks (diced)

5 large carrots

6 cups vegetable broth

4 cups vegetable juice (such as V8)

1 can diced tomatoes (14.5 oz)

1/2 can green beans (15 oz)

1 can sweet corn (15 oz)

1 ½ tsp dried parsley

1 ½ tsp dried thyme

1 ½ tsp salt

1 ¼ tsp dried basil

1/4 tsp black pepper

1/2 can cannellini beans (15 oz)

3 oz uncooked ditalini pasta (or other short pasta)

Directions

In at least an 8 quart stock pot, heat olive oil over medium-high heat. Add diced onions, celery and carrots. Saute until tender crisp, about 5 minutes stirring frequently. Add the minced garlic and cook for 1 more minute.

Turn the heat to low and add the can of diced tomatoes and their juices, can of sweet corn, can of green beans, dried parsley, dried thyme, dried basil, salt and black pepper to the pot. Pour in the vegetable broth and V8 vegetable juice. Stir and simmer for 75 minutes with the lid on stirring occasionally.

Add the can of cannellini beans and uncooked ditalini pasta. Stir and simmer for 15 minutes more without the lid.

Remove soup from heat, taste, and adjust seasonings as needed.

Nutrition

• Serving Size: 8 oz
• Calories: 67 kcal
• Total Fat: 2 g
• Saturated Fat: 0.2 g
• Unsaturated Fat: 1.2 g
• Sodium: 580 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 2 g