Mediterranean “No-Chicken” Noodle Soup

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I’m a sucker for a good soup, and now that the weather will be cooling down, I’m so excited to break out my favorite soup recipes again.  A great one that can actually do well year round is a hearty chicken noodle.

The great American comfort food, the soup that makes it all better when you’re sick or just an all around great meal, I love playing with the original to jazz it up every now and again.  This one is full of vitamins, minerals, plant-based protein and just some serious goodness! Plus, it’s simple, fast and if you make a large batch, it’s easily freezable to enjoy later.

  • 4 cups organic veggie stock, home made or store bought
  • 3/4 cup diced organic white or yellow onion
  • 3/4 cup diced organic celery
  • 3/4 cup diced organic carrots
  • 1 tablespoon minced organic garlic
  • 2 ounces dry noodles, cooked to al dente (gluten free if you desire, try brown rice or quinoa noodles)
  • 1/2 teaspoon finely chopped fresh tarragon leaves
  • 2 teaspoons finely chopped fresh parsley leaves
  • 1/2 teaspoon finely chopped fresh thyme
  • 1 bay leaf
  • 1 16oz can of navy beans
  • 3 tablespoons vegan pesto
  • Lemon halves, for serving

Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, carrots and garlic. Lower heat and simmer for 2 minutes. Add noodles, beans, herbs and pesto and cook 5 more minutes. Remove from heat and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired.

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