Green bean and noodle soup

Name: Green bean and noodle soup
Ingredients: 1500 ml water; 1 large white onion (180 g); 2 medium carrots (150 g); 2 tablespoons olive oil; 1000 ml water; 1 1/2 teaspoons salt; 100 g noodles; 1 can (400 g) green beans; 3 tablespoons tomato paste; 1 teaspoon Vegeta; 1/4 teaspoon ground pepper; 15 g fresh parsley

Soups - Green bean and noodle soup by Ofelia O. - Recipia

The noodles are cooked separately, then added to green bean and noodle soup, along with green beans, carrot and a little tomato paste. It makes a light soup with clear broth and tender vegetables that don't fall apart; the onion cooks whole and stays in the pot. I use whole canned green beans so they show up nicely on the spoon. Prep: 15 minutes. Cook: 37 minutes. Total time: 52 minutes. Serves: 4. About 200 kcal and 5 g protein per serving.

Ingredients

1500 ml water
1 large white onion (180 g)
2 medium carrots (150 g)
2 tablespoons olive oil
1000 ml water
1 1/2 teaspoons salt
100 g noodles
1 can (400 g) green beans
3 tablespoons tomato paste
1 teaspoon Vegeta
1/4 teaspoon ground pepper
15 g fresh parsley

Preparation

1. Put 1500 ml water and the whole onion in a pot. When the water boils, cook for 5 minutes over medium heat. 2. Peel the carrots and cut them into rounds. Heat the olive oil in a pan and sauté them for 5 minutes, until they soften slightly at the edges. 3. Add the carrots to the pot and cook the soup for 15 minutes, until the rounds are tender. 4. In a small saucepan, bring 1000 ml water and 1 teaspoon salt to a boil. Cook the noodles for 7 minutes, until tender, then drain them. 5. Drain and rinse the green beans. Add them to the pot along with the cooked noodles, tomato paste, Vegeta, pepper and 1/2 teaspoon salt. Cook for 5 more minutes, until the beans are heated through, then sprinkle with the chopped parsley.

Notes

The soup keeps in the fridge for up to 3 days; the noodles swell a little more and the broth thickens. If the carrot rounds are thick, I let them soften at the edges before adding them to the pot, rather than going by the time alone. Drain the canned beans well, especially if their liquid is salty. A piece of toasted bread goes well with it; the soup is like a simple noodle soup, except the green beans take the place of meat. For a gluten-free version, I use 100 g rice noodles and cook them according to the package directions.