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Vegetable Soup Recipes with Noodles
"Double these Vegetable Soup recipes, the leftovers (if any!) are so delicious and make an EASY meal."
vegetable soup recipes | Noodle Soup with Veggies | | | | | | 1 Tbs | | Vegetable oil | | | 2 | | carrots | | | 2 | | celery | | | 1/2 cup | | scallions | | | 3 cups | | vegetable broth - click here for recipe | | | 2 cups | | water | | | 1/4 cup | | fresh basil | | | 4 oz | | uncooked noodles | | | 1 | | zucchini | | | 2 slices | | french bread | | | 2 Tbs | | olive oil | | | 1/4 tsp | | oregano | | | | | | | 1 | Chop the carrots, celery and the scallions. | | 2 | In a saucepan, over medium high heat, cook the carrots, celery and the scallions, stirring often, for 5 minutes, until tender. Stir in the broth, water and the basil. Bring to a boil. | | 3 | Reduce the heat, and stir in the noodles and zucchini. Simmer for 10 minutes, or until the noodles are cooked. | | 4 | Meanwhile, brush the french bread with the olive oil, and sprinkle with the oregano. Place under the broiler and toast until golden. Cut each slice in half. | | 5 | Ladle the soup into serving bowls, and then top with a slice of golden, Herbed French bread. | | | | | Servings: 4 | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | The following ingredients were not linked to the ingredient database and were not included in the nutrition information: | | french bread | | | | | | | | | Amount Per Serving | | | | | Calories | | 358.04 | | | Calories From Fat (40%) | | 142.94 | | | | | % Daily Value | | Total Fat 16.19g | | 25% | | | Saturated Fat 3.18g | | 16% | | | Cholesterol 16.70mg | | 6% | | | Sodium 167mg | | 70% | | | Potassium 1567.46mg | | 45% | | | Carbohydrates 44.50g | | 15% | | | Dietary Fiber 10.52g | | 42% | | | Sugar 9.73g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 33.98g | | | | | Protein 12.25g | | 24% | | | | | | | | | |
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