Lemony Vegetable Noodle Soup

Lemony Vegetable Noodle Soup





​Prep Time: 15 Min
Cook Time: 35 - 40 Min

Yields: 4+ Servings

WHAT YOU NEED

• 1 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 1/2 Tbsp. Pepperoncini In Oil
• 4 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 2 Green Onions, sliced
• 3 stalks Celery, diced
• 2 Carrots, peeled & cut in to half moons
• 540ml White Kidney beans, drained & rinsed
• 3 C Fresh baby Spinach
• 4 Sprigs Fresh Thyme, leaves removed
• Handful Fresh Basil, torn
• 2/3 C White Wine
• 1 L PC Brand Plant-Based Chikn Broth
• 1 C Water
• 2/3 C Dry Stellette Pasta (Other small shaped pasta would also work well)
• 1 Lemon
• 1/4 C Pecorino, grated
• 1/2 Tsp. Dried Oregano
• 1/2 Tsp. Turmeric
• 1 Bay Leaf
• 1/2 Tsp. Vegeta Seasoning
• 1/4 Tsp. White Pepper
• 1/4 Tsp. + Sea Salt

DIRECTIONS

• Begin heating the butter, EVOO, pepperoncini, and thyme, in a large, deep skillet set to about medium. Once heated, sprinkle in the torn basil & let everything sizzle together for about a minute before adding the yellow & green onion, celery, carrot, and a generous pinch of sea salt. Stir and cook 7ish minutes until going tender.  Pour in the wine and let that simmer until reduced by about half. Add the water & broth & bring to a boil. Once boiled, add the white beans, stellette, oregano, turmeric, vegeta, 1/4 tsp. sea salt, white pepper, and bay leaf. Reduce heat a little and let the soup simmer half covered for 20ish minutes until pasta is tender.
• Fold in the spinach and cook until wilted, about 3 minutes.​

• Turn off the heat and stir in the pecorino and juice from half the lemon. Taste, adjust salt if needed, and add the other half of the juice if desired. Pluck out the bay leaf prior to serving.
• Serve garnished with additional grated pecorino and some fresh herbs. ENJOY!

HAPPY VEG