Vegetable Zucchini Noodle Soup
User Reviews
5
Vegetable Zucchini Noodle Soup
Description
The soup begins by lightly cooking aromatic vegetables in olive oil until soft, then simmering them in vegetable stock combined with bay leaf, thyme, and rosemary tied into a bundle. Adding canned diced tomatoes with juice and drained chickpeas thickens the broth and adds protein and texture. After simmering until the carrots are tender, fresh spiralized zucchini is added, cooking briefly to retain some bite.
The soup balances fresh and canned ingredients with herbs for an earthy flavor. The zucchini noodles provide lightness and fiber while integrating smoothly into the broth. Removing the herb bundle and seasoning with salt and pepper customizes the final taste.
Serving the soup hot highlights the tender vegetables and savory broth. This soup can be made with no-sodium ingredients for a lower salt option and freezes well for convenient storage. Using spiralized zucchini shortens cooking time compared to whole pieces.
Ingredients
- 1 tablespoon olive oil
- 1 onion small, diced
- 3 carrot chopped
- 2 celery chopped, stalks
- 2 garlic minced, cloves
- 6 cups vegetable stock no sodium
- 4 thyme sprigs, fresh
- 2 rosemary sprigs, fresh
- 1 bay leaf
- 28 oz diced tomatoes with juice, canned
- 14 oz chickpeas drained, canned
- 2 zucchini medium 8", spiralized
Instructions
- Over medium, heat the oil in a large pot or dutch oven
- Add onion, carrots, and celery and garlic. Cook stirring, until onion is transparent, about 10 minutes
- Add vegetable broth, and bay leaf
- With kitchen string, tie together the sprigs of thyme and rosemary into a bundle, and add the bundle to the pot
- Bring back to a boil and add the tomatoes and chickpeas.
- Simmer 15 minutes, or until carrots are soft
- Add spiralized zucchini, and cook 5 more minutes
- Remove & discard bundled herbs, and bay leaf, & add salt & pepper to taste.
- Serve hot
Notes
- Use no-sodium or reduced-sodium vegetable stock and diced tomatoes to control salt levels.
- If not using spiralized zucchini, cook longer until tender.
- Freeze leftovers in portioned airtight containers for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 308mg | 13% |
| Potassium | 505mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 4487IU | 90% |
| Vitamin C | 22mg | 24% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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