Vegetable Beans and Noodle Soup

    1 hour

    This is a delicious soup, which is packed full of veggies. Sauteed onion is simmered with potato, broccoli, sweetcorn, spinach, mushrooms, carrots, cabbage, noodles and beans in a chicken stock.

    69 people made this

    Serves: 6 

    • 1 tablespoon vegetable oil
    • 80g chopped onion
    • 1 clove garlic, finely chopped
    • 1 medium potato, peeled and chopped
    • 50g chopped broccoli
    • 75g frozen sweetcorn kernels
    • 15g torn spinach
    • 50g chopped fresh mushrooms
    • 65g chopped carrots
    • 25g chopped cabbage
    • 1.8 litres chicken stock
    • 175g egg noodles
    • 260g tinned cannellini beans

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Heat the oil in a large pot over medium heat and cook the onion and garlic until tender. Mix in potato, broccoli, sweetcorn, spinach, mushrooms, carrots and cabbage. Pour in chicken stock and bring to the boil. Reduce heat to low. Simmer 20 minutes, until potato is tender.
    2. Stir egg noodles and cannellini beans into the pot and continue cooking 7 minutes or until noodles are tender and beans are heated through.

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    Reviews in English (67)


    This was remniscient of chilly winter saturday afternoons. Although I must say there is no need for BOTH egg noodles AND potatoes (one or the other should do). Additionally, there is no need to first sautee the onion and garlic. Just throwing them in the pot works fine. And don't forget the salt and pepper- I threw in some fresh basil and thyme for extra flavour.  -  26 May 2008  (Review from Allrecipes US | Canada)


    Skip the cabbage and use cauliflower,I added 1 14.5oz can tomatoes with roasted garlic and this was delicious. Better than most minestrone..Thank you Sweetiebritz!  -  12 Apr 2005  (Review from Allrecipes US | Canada)


    This recipe was so delicious-highly reccommended, especially for the cold season! My family and I loved it. I substituted vegetable broth (for the chicken), and regular noodles for the egg noodles since I'm vegan. Also added in some sun dried tomatoes. You can really use whatever variation of veggies you have in the kitch or what veggies you prefer. Will make this again!  -  22 Feb 2009  (Review from Allrecipes US | Canada)