Perhaps the last few weeks have also left you in need of some good old fashioned comfort food. Something warm, something familiar, and something that will let you relax and enjoy a cozy dinner in the best company. If that’s the case, I declare this creamy vegetable and noodle soup to be just what you need. It’s the kind of soup that warms you up from the inside out and leaves you totally satisfied, without feeling sick about the amount of food you just ate. The recipe itself is adapted from a more traditional chicken noodle soup – I simply made it vegetarian friendly and am bringing it to you today in the hope that a bowl of it brings you a small amount of comfort and joy.
If I assume you’re feeling the same way I am now, you’re probably also excessively excited about Thanksgiving next week, right? I thought so. Clearly, any holiday that centers around a lot of food is right up my alley, but this year I’m particularly anxious for family time, good food, and of course, the Gilmore Girls revival on Netflix. It’ll truly be the cherry on top of the holiday.
I already shared one of my favorite Thanksgiving dishes with you, but I can’t wait for what else is in store. On our Thanksgiving table, there will certainly be some turkey, my favorite cider-glazed sweet potatoes, and of course pumpkin pie with the best walnut streusel. If your dinner sounds similar, there will be no lack of delicious things to eat over the next week, but even with all that good food coming, see if you can find some room for this soup in your dinner rotation soon. In fact, I bet it would be fantastic with leftover turkey mixed in instead of the white beans I used (or in addition, for that matter).
The base of the soup is relatively simple. You just sauté some celery, carrots, and onion in a little bit of butter, then we add in plenty of spices, and let the soup simmer for a half hour so that all the flavors meld together. The last step is to add in your noodles, stir in some half & half, and make sure you locate some oyster crackers or saltines to serve alongside the soup – it’s a step that’s non-negotiable in my opinion. I froze most of the leftovers from this, and found it re-heated easily by just popping on the stove over low heat. It’s pretty much a weeknight savior when you get home at 9pm and realize the only things in your fridge are 3 jars of mustard and some questionably old eggs (please tell me this also happens to you).
So, whether you’re using this as dinner in a pinch, or you make it for a crowd, let this soup be a reason for comfort, for gathering good friends, and for just a simple, tasty dinner.
Creamy Vegetable Noodle Soup
Time: 40 minutes
Yield: 10 cups
Adapted from: Lightened-Up Creamy Chicken Noodle Soup
1 Tablespoon unsalted butter
1/2 of a medium yellow onion, chopped
2 large carrots, sliced
3 stalks celery, sliced
2 garlic cloves, minced
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/2 teaspoon fresh ground pepper
1 teaspoon fresh thyme
1/2 teaspoon salt
7 cups chicken broth (substitute vegetable broth to make this fully vegetarian) – if using low sodium, adjust salt to taste
1 medium potato, peeled and diced
1 15-oz can cannellini beans, drained and rinsed
1 cup fat free half & half (feel free to substitute whole milk, regular half & half, or more chicken broth if you prefer)
4 cups uncooked egg noodles
In a large pot over medium heat, heat the butter until melted. Add onion, carrots, celery and garlic, and sauté until soft. Add flour, oregano, pepper, thyme, and salt. Stir and cook for 3 minutes. Then, add the chicken broth and potato. Bring the soup to a boil and allow to boil for ~3 minutes. Reduce the heat to medium-low and simmer the soup for 25 minutes. Taste the soup for seasonings (add a pinch of salt or pepper if needed), and check that the potatoes have softened (a fork should pierce them easily). Add the beans, half & half and noodles. Cook for 10 minutes, or until noodles are cooked.
Refrigerate or freeze leftovers, reheating on the stove over low heat.