There are some nights when only a warm, comforting bowl of noodle soup will do. This recipe is my absolute go-to for those moments. It’s deceptively simple but packs a surprisingly deep, savory flavor, thanks to a secret weapon: the reserved broth from cooking beans! It transforms a basic broth into something rich and satisfying in just 20 minutes. Whether you’re feeling under the weather or just need a quick, soul-soothing meal, this simple soup is the perfect answer.
Ingredients
• 6 cups / 1.4 L Vegetable Broth
• 3 cups / 720 ml broth from cooking lima, kidney, or garbanzo beans
• 2 tablespoons / 28 g unsalted butter or vegan butter
• 1 teaspoon paprika
• 1 dash cayenne pepper
• Fine sea salt and freshly ground black pepper, to taste
• 3 ounces / 85 g fettuccine or other noodles
Instructions
1. In a large pot or Dutch oven, combine the vegetable broth and bean broth. Bring to a gentle simmer over medium heat.
2. Once simmering, stir in the butter, paprika, and cayenne pepper until the butter has completely melted. Season generously with salt and pepper to your liking.
3. Increase the heat to medium-high. Add the fettuccine to the pot, breaking the noodles into smaller pieces if desired. Cook, stirring occasionally, for about 15-20 minutes, or until the noodles are perfectly tender and have absorbed some of the flavorful broth.
Nutritional Information
• This soup is a light yet satisfying comfort food, low in fat and easily made vegan. The bean broth adds a subtle boost of protein and minerals. For a complete nutritional breakdown, please use an online recipe calculator. (Serving size: approx. 1.5 cups)
Pro Tips
• The secret to the rich, savory flavor is the bean cooking liquid! Don’t discard it after making beans; freeze it in portions for soups like this.
• For a completely vegan version, simply swap the butter for your favorite vegan butter or a tablespoon of high-quality olive oil.
• To make this a more substantial meal, add a can of drained chickpeas, white beans, or some leftover cooked vegetables in the last 5 minutes of cooking.
• Experiment with the spices! A pinch of smoked paprika adds a wonderful depth, or try a teaspoon of garlic powder for an extra layer of flavor.
FAQ
Q: How can I add more protein to this vegetarian soup
A: To make this a more substantial and protein-rich meal, stir in a can of drained chickpeas, white beans, or kidney beans during the last 5 minutes of cooking. You could also add some cooked lentils or crumbled firm tofu for an extra protein boost.
Q: What can I use to make this noodle soup vegan
A: This recipe is easily made 100% vegan. Simply replace the unsalted butter with an equal amount of your favorite plant-based or vegan butter. A tablespoon of high-quality olive oil also works beautifully to add richness.
Q: What if I don’t have homemade bean broth on hand
A: If you don’t have reserved broth from cooking dried beans, you can use the liquid (aquafaba) from a can of unsalted chickpeas or white beans. While the richest flavor comes from homemade, this is a great substitute. In a pinch, you can use all vegetable broth, but the soup’s flavor will be lighter.
Q: Can I make this recipe gluten-free
A: Yes, absolutely. To make this a gluten-free vegetarian noodle soup, simply swap the fettuccine for your favorite gluten-free pasta. Rice noodles or noodles made from corn or quinoa are excellent choices. Be sure to adjust the cooking time according to the directions on your pasta’s packaging.
