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Vegetable Noodle Soup Recipe
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### 👩🍳 How to Make Vegetable Noodle Soup
#### 1. **Sauté the Aromatics**
In a large pot, heat olive oil over medium heat. Add onions and garlic, sautéing for 2–3 minutes until fragrant.
#### 2. **Add the Veggies**
Stir in carrots, celery, zucchini, and green beans. Cook for 5–7 minutes, allowing the vegetables to soften slightly.
#### 3. **Season and Simmer**
Add dried thyme, turmeric (if using), salt, and pepper. Pour in the vegetable broth, bring to a boil, then reduce to a simmer. Let cook for about 15 minutes.
#### 4. **Add Noodles**
Stir in the noodles and cook according to package instructions (usually 7–10 minutes) until tender.
#### 5. **Stir in Greens and Finish**
Add spinach or kale and cook for another 2–3 minutes, just until wilted. Taste and adjust seasoning if needed.
#### 6. **Serve and Enjoy**
Ladle into bowls and garnish with fresh parsley or dill for a vibrant touch.
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### 🍽️ Tips & Variations
* **Make it gluten-free:** Use gluten-free pasta or rice noodles.
* **Boost protein:** Add chickpeas, white beans, or cubed tofu for a protein-packed version.
* **Spice it up:** A dash of chili flakes or a squeeze of lemon adds brightness.
* **Meal prep-friendly:** Make a big batch and store in the fridge for up to 4 days — just cook noodles separately if storing to avoid sogginess.
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### 🧡 Why You’ll Love This Soup
* Simple and nourishing
* Great for immunity and digestion
* One pot, minimal cleanup
* Family- and kid-friendly
* Easy to customize with what you have on hand
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### 🥄 Final Thought
This **Vegetable Noodle Soup** is everything comfort food should be: warm, flavorful, and full of love. Whether served as a light lunch, a cozy dinner, or a feel-better meal during cold season, it’s a timeless classic that never disappoints. And once you make it, it’s sure to earn a spot in your regular meal rotation.
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Would you like a slow cooker or Instant Pot version of this recipe? I’d be happy to share!
