Spiralized Zucchini Vegetable Noodle Soup
Rating
4.9 out of 5 stars
(14)
Ingredients
6 servings
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 carrots, chopped
- ½ teaspoon sea salt
- 1 (28-ounce) can fire roasted diced tomatoes
- 3 garlic cloves, minced
- 3 sprigs chopped fresh rosemary (about 2 tablespoons)
- 15 to 20 thyme sprigs, tied in a bundle
- 6 cups vegetable broth
- 3 cups cooked cannellini beans, drained and rinsed
- 1½ cups chickpeas, drained and rinsed
- 1 medium sweet potato, spiralized
- 2 medium zucchini, spiralized
- freshly ground black pepper, to taste
- parmesan cheese and/or pesto, optional for serving
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Preparation
Step 1
Heat the oil in a large pot over medium heat. Add the onion, carrots, and ½ teaspoon of salt and pepper. Stir and cook until the onion is soft, about 8 minutes. Add the tomatoes, garlic, rosemary, and thyme. Stir, and then add the broth, beans, chickpeas, and the sweet potato and zucchini noodles. Simmer for 20 to 30 minutes or until the vegetables are soft.
Step 2
Season to taste and serve with freshly grated parmesan cheese or dollops of pesto, if desired.
Step 3
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Chef's notes
This vegetable noodle soup reheats perfectly – the spiralized zucchini and sweet potato noodles stay firm and the broth just tastes better and better.
The rest of the soup is pretty simple but so delicious – carrots, tomatoes, broth, canned or cooked white beans, chickpeas… and it’s flavored with generous amounts of rosemary and fresh thyme. Don’t forget to tie up your thyme so you can dig it out easily before you eat it!
The spiralizer attachment makes it easy to create long noodles, which can be trimmed into smaller bite-sized pieces before adding to the soup.
