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Hearty Vegetable Noodle Soup

Enjoy the leftovers of this delicious, vegetable-filled soup for lunch all week!

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings


  • 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


  1. 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.
  2. Bring to a boil. Reduce heat; simmer 20-30 minutes.
  3. 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.
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