Enjoy the leftovers of this delicious, vegetable-filled soup for lunch all week!
- Cook Time
- Prep Time
2 Tbsp olive oil
1 c chopped onion
5 medium carrots, diagonally sliced
4 small-medium parsnips, diagonally sliced
1 15 oz can cannellini beans
3 garlic cloves, crushed
7 c unsalted vegetable broth
2 tsp dried thyme
2 bay leaves
4 oz medium egg noodles
5 c baby spinach
¾ tsp salt
½ tsp freshly ground black pepper
- Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, carrots, parsnips, and garlic to pan; sauté 5 minutes. Add stock, cannellini beans, thyme, and bay leaves.
- Bring to a boil. Reduce heat; simmer 20-30 minutes.
- Remove vegetables from pot. Discard bay leaves. Increase heat to medium-high. Stir in the noodles; cook 6 minutes or until done. Return vegetables to pot; stir in spinach and salt and pepper, to taste.