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A Very Simple Noodle Soup with Bean Broth – vegetarian recipe
Stav Kogan

A Very Simple Noodle Soup with Bean Broth

A deceptively simple and comforting noodle soup that packs a surprisingly deep, savory flavor in just 20 minutes, thanks to the secret weapon of reserved bean broth.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 serving
Calories: 161
Ingredients Method Nutrition

Ingredients
  

  • 6 cups (1440 ml) (1.4 L) Vegetable Broth
  • 3 cups (720 ml) broth from cooking lima, kidney, or garbanzo beans
  • 2 tablespoons (28 g / 0.99 oz) unsalted butter or vegan butter
  • 1 teaspoon (5 ml / 0.2 fl oz) paprika
  • 1 dash cayenne pepper
  • Fine sea salt and freshly ground black pepper, to taste
  • 3 ounces (85 g / 3 oz) fettuccine or other noodles
  • 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.

Method
 

  1. In a large pot or Dutch oven, combine the vegetable broth and bean broth.
  2. Bring to a gentle simmer over medium heat.
  3. Once simmering, stir in the butter, paprika, and cayenne pepper until the butter has completely melted.
  4. Season generously with salt and pepper to your liking.
  5. Increase the heat to medium-high.
  6. Add the fettuccine to the pot, breaking the noodles into smaller pieces if desired.
  7. Cook, stirring occasionally, for about 15-20 minutes, or until the noodles are perfectly tender and have absorbed some of the flavorful broth.

Nutrition

Calories: 161kcalCarbohydrates: 22gProtein: 5gFat: 6.2g

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