Spiralized Zucchini Vegetable Noodle Soup
Ingredients
The soup base
-
2
tablespoons
extra-virgin olive oil
-
1
medium
yellow onion, diced
-
2
medium
carrots, chopped
-
½
teaspoon
sea salt
-
1
28-ounce can
fire roasted diced tomatoes
-
3
cloves
garlic, minced
-
3
sprigs
fresh rosemary, chopped
-
15 to 20
sprigs
fresh thyme, tied in a bundle
-
6
cups
vegetable broth
-
3
cups
cooked cannellini beans, drained and rinsed
-
1½
cups
chickpeas, drained and rinsed
The noodles
-
1
medium
sweet potato, spiralized
-
2
medium
zucchini, spiralized
For serving
-
to taste
freshly ground black pepper
-
optional
parmesan cheese
-
optional
pesto
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, chopped carrots, and salt; cook until the onion is soft.
- Stir in diced tomatoes, minced garlic, chopped rosemary, and thyme.
- Add vegetable broth, cannellini beans, chickpeas, and spiralized sweet potato and zucchini.
- Simmer for 20 to 30 minutes until vegetables are soft.
- Season to taste and serve with optional parmesan cheese or pesto.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
10g
Sodium
600mg
Cholesterol
0mg
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