Meatless Monday Mediterranean Vegetable Noodle Soup

//Meatless Monday Mediterranean Vegetable Noodle Soup

Meatless Monday Mediterranean Vegetable Noodle Soup

Meatless Monday Mediterranean Vegetable Noodle Soup

Try this Meatless Monday Soup to cure these winter blues as well as give you some added benefits! Red wine has been shown to boost the immune system, and you certainly need that this time of year! Red wine can also increase bone density and reduce the risk of stroke. This Mediterranean Vegetable Noodle soup is an easy way to incorporate popular Mediterranean power foods.

What you’ll need:

  • 1 tablespoon olive oil
  • 1 sweet onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups tomato juice
  • ½ cup red wine
  • 2 cups fresh tomatoes, finely chopped
  • 1 cup shitake mushrooms, halved
  • 2 cups low sodium vegetarian broth
  • 2 cups chickpeas cooked or 2 cups white beans cooked
  • 3 tablespoons fresh basil, minced
  • 2 tablespoons fresh sage, finely minced or 1 teaspoon dried sage
  • ½ teaspoon fresh rosemary, finely minced
  • ½ cup uncooked while wheat macaroni pasta
  • 2 cups greens, finely chopped
  • several drops of hot sauce
  • salt and pepper

Directions:

  1. Place a large saucepan over medium-low heat. Cook the onion and garlic in olive oil for 5-7 minutes or until onion is transparent
  2. Add tomato juice, wine and tomatoes. Simmer for 20-30 minutes or until tomatoes start to break down
  3. Add vegetable broth, mushrooms, cooked chick peas or white beans, basil, sage and rosemary. Increase the heat to medium-high and bring soup to a boil
  4. Add uncooked pasta and reduce heat to simmer. Simmer for about 7 minutes or until pasta is cooked yet firm
  5. Add the green and simmer for 5 more minutes or until greens are soft and lightly cooked and pasta is cooked to taste
  6. Season soup with hot sauce, salt and pepper to taste
By |2019-03-11T10:01:20+00:00March 11th, 2019|Meatless Mondays|0 Comments

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