Gluten Free Veggie Noodle Soup with Navy Beans
Gluten-Free Veggie Noodle Soup with Navy Beans
It’s cold, and that’s when nothing but a hot bowl of something will do for lunch or dinner. This healthy navy bean and corn soup is one of my favorites. The addition of brown rice pasta not only makes the soup hearty and delicious, it’s also entirely wheat-free. Use vegetable broth instead of chicken broth to make it 100% vegan. If you’re looking for a meal that will warm you up and satisfy your craving for something rich and savory without piling up in calories and carbs, give this healthy recipe a try.
2 Tbsp extra virgin olive oil
1 c finely chopped yellow onion
2/3 c finely chopped carrots
1 clove garlic, minced
4 c vegetable or chicken broth
2/3 c seeded and diced tomato
1 can (16 oz) organic navy beans
2/3 c fresh corn
1 c brown rice pasta (shape of your choice)
4-5 chives, chopped
1.In a large pot, heat oil. Add onions, carrots, and garlic and sauté over medium heat for 8 to 10 minutes or until onions are translucent and carrots are tender.
2. Add broth, tomatoes, beans, and corn and simmer for 20 minutes, stirring occasionally. Use a soup ladle to remove 2 cups of soup and transfer to blender. Blend on medium speed until smooth and reserve.
3.Add pasta to pot with remaining soup, bring to a boil and cook for 10 minutes. Add reserved blended soup to pot and simmer for an additional 5 to 10 minutes or until pasta is al dente (take care not to overcook the pasta). Add 1 tsp salt and ½ tsp black pepper. Divide among 4 bowls, garnish with chives, and serve.
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