Vegetable and noodle Soup

Informations supplémentaires

35 min. | 418 kcal | easy | Family, Vegetarian, Plant-based | Printable version

1. Setup Preheat the oven to 400°F. Cut the tomatoes, pepper and carrot into small cubes. Thinly slice the celery. Break the spaghetti into pieces to make small vermicelli.

2. Start the soup Heat a drizzle of oil in a saucepan over medium-high heat. Cook the carrot, pepper and celery 2-3 minutes. Season with salt and pepper. Add the tomatoes, tomato paste, spices and 1 tsp. of sugar and cook 2 minutes. Add salt and pepper.

3. Add the broth Add the bouillon cube, 4 ^2P | 6 ^3P cups of water and the spaghetti. Bring to a boil. Reduce heat to medium-low, cover halfway and simmer 12-14 minutes. Adjust the seasoning to taste.

4. Cook the bread Finely chop the garlic and parsley. Cut the bread in 2. In a small bowl, combine the parsley and garlic with a generous drizzle of oil and a pinch of salt and brush the bread with the mixture. Put the bread on a sheet pan covered with baking paper. Bake in the oven for 10-12 minutes until colored.

5. Plate your dish Serve the soup with the bread. Bon appétit!

2unitTomato(es)

1unitVegetable Broth Cube(s)

100unitSpaghetti

1unitCarrot(s)

1unitCelery

4gSpice Mix (Onion Powder,Spice Mix Roasted Garlic and Peppers,Lemon Pepper,)

2unitCiabatta Bread

30mlTomato Paste

1unitPepper(s)

2unitGarlic Clove(s)

1unitFresh Italian Parsley

What you need

418 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 82g

27%

fat 3g

cholesterol 0mg

fiber 8g

32%

protein 15g

saturated 1g

sodium 1119mg

47%

sugar 16g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg