Spicy Vegetable Noodle Soup
Man it's bloody cold where I'm at right now. Nothing beats a sizzling hot, steamy bowl of soup at this time of year. Tons of veg, Primal Palate seasonings bring the flavour, creamy beans, tender Acini Di Pepe pasta, and heaps of grana padano to finish.
PREP TIME
15 minutes
COOK TIME
1 hour
INGREDIENTS
20
Serves: 4
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 5 cloves5 cloves5 cloves Garlic, crushed & minced
- 1.5 tsp1.5 tsp1.5 tsp Red Pepper Flakes
- 2 whole2 whole2 whole Yellow Onion, small onions, diced
- 2 whole2 whole2 whole Bell Pepper, (not green, small peps) diced
- 1 whole1 whole1 whole Carrots, peeled & cut into half moons
- 2 whole2 whole2 whole Celery, sliced
- 2 Tbsp2 Tbsp2 Tbsp Tomato Paste
- 6.5 cups6.5 cups6.5 cups Plant Based Chickenless Broth - President's Choice
- 1 tsp1 tsp1 tsp All Purpose Seasoning - Vegeta
- 1.5 tsp1.5 tsp1.5 tsp Adobo Seasoning - Primal Palate
- 1 tsp1 tsp1 tsp Meat & Potatoes Seasoning - Primal Palate
- 540 ml540 ml540 ml White Beans, salt-free, drained & lightly rinsed
- 4 cup4 cup4 cup Kale, chopped / thinly sliced
- 0.5 cup0.5 cup0.5 cup Acini di Pepe Pasta, dry
- 1 cup1 cup1 cup Grana Padano Cheese, finely shredded
- 0.25 cup0.25 cup0.25 cup Parsley, chopped
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Using either a large, deep non-stick skillet OR a soup pot, begin heating the butter, EVOO, garlic, and pepper flakes on just below medium heat. Once heated, stir and add the onion, celery, bell pep, carrot, 1 Tsp. Adobo seasoning, and a generous pinch of salt & cracked pepper. Stir and cook those veggies for about 15 minutes until mostly tender. Some crisp is still ok for the sake of our soup. Add the tomato paste and stir that in. Cook for another couple minutes to bring out the tomato paste's intensity.
- Pour in the broth and bring your soup to a boil. Once boiled, stir in the remaining Adobo seasoning, meat & potatoes seasoning, white beans, and vegeta seasoning. Reduce to a simmer and cover with a tilted lid for 20 minutes.
- Remove your cover and stir in the Acini Di Pepe, kale, and a good pinch of both salt & pepper. Continue to simmer, stirring as needed to keep the noodles from clumping until they're perfectly al dente . cooked. Once they're ready, ( about 15ish), turn off the heat and fold in the grana padano and fresh parsley. Taste your soup and adjust the salt / pepper if needed.
- Serve your bowls garnished with additional grana and a sprinkle of parsley. ENJOY!
- Remaining soup can be stored in an airtight container for up to 4 + days.
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About This Recipe
Show nutritional information
Coconut Free Nut Free Pescetarian Shellfish Free Soups Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 785 |
| Fat: | 36 g |
| Carbohydrates: | 117 g |
| Protein: | 62 g |
| Cholesterol: | 73 g |
| Sodium: | 2495 mg |
| Fiber: | 33 g |
| Sugars: | 15 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Spicy Vegetable Noodle Soup”
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This looks so comforting, like a warm hug in a bowl!