Vegetable and Bean Soup to Kick the Common Cold

So, I decided to work up a good soup today to try and beat what ails me.  It was easy to make and It came out good, so here it is:


32 oz. Vegetable Broth (1 carton)
16 oz.  Diced Tomatoes, mostly, but not entirely drained
8-10 cloves of minced Garlic (yes…really)
1/2 to 3/4 cup of diced Onions (taste preference)
2 cups diced Carrots
14.5 oz. White Beans, drained and rinsed
2 cups Whole Wheat Egg Noodles (I like Ronzoni Healthy Harvest Brand), uncooked
Olive Oil
Parsley, a few dashes
Salt and Pepper, to taste

In a stock pot, heat olive oil (medium to medium-high heat) just enough to cover the bottom of the pan.  Add Garlic and Onion and cook until translucent.  Place diced carrots in a microwavable glass bowl with enough water to cover.  Cook in Microwave for 3 to 4 minutes.  Drain the carrots (be careful, the bowl will be hot.  Wear mitts)  Add broth, tomatoes, cooked carrots, pasta and beans to the stock pot.  Heat to a boil.  Cover, reduce heat and simmer for 15 minutes.  Sprinkle some parsley on top, stir and serve.

Makes 4 servings.

About Kimberly Dawson, M.S.

Leave a Reply