Just a little vegetarian twist on your classic chicken noodle soup! It’s still packed with a ton of protein from your white beans and full of flavor! This dish makes me just want to curl up by the fire, it’s sooo comforting!
1 cup carrots, diced
1 cup peas
1 cup yellow onion, diced
1 cup white beans
3 tbsp butter
2 tbsp flour
1 tbsp Better than Bouillon base
64 oz or 2 box vegetable stock
2/3 cup macaroni, uncooked (or pasta of choice)
The seasonings: garlic powder, salt and pepper
Optional: parsley to garnish
Prep your veggies by peeling and dicing your carrots and yellow onion. Rinse and pat dry your white beans and set aside.
In a pot, add your diced carrots, diced onion, peas and butter and sauté for a 2-3 minutes. Season with salt and pepper.
Once the onions have begun to turn translucent, add in your flour, better than bouillon and veggie stock!
Stir to combine and simmer for about 5 minutes. Then, add in your uncooked macaroni, simmering for another 10 minutes.
Finally, add in your white beans and feel free to add more salt and pepper to the broth depending on your own taste!
Serve and garnish with parsley and some fresh cracked pepper! Enjoy!! xx