Chunky Vegetable Noodle Soup

It’s been one of those weeks where I just can’t seem to catch a breath! Literally.. Running here-there-everywhere and a full to-do list consisting of papers, assignments, and presentations. Although I’m still surrounded by a beautiful golden haze with vibrant red, orange, and yellow leaves I can feel winter approaching just around the corner. We’re starting to lose sunlight which I can feel my body reacting to and the air is turning crisp and fresh. It’s the beginning of soup season, when we all could use a warm and calming hello in our bellies! This one is a simple vegetable noodle soup with lots of chunks, because that’s how I like it!



  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 potato, diced
  • 1 rib of celery, diced
  • 1 leek, diced
  • 1 onion, diced
  • 1 c green beans, diced
  • 1/2 c spinach
  • 1 can chickpeas, drained and rinsed
  • 2/3 c rice pasta
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp tarragon
  • 1 carton of vegetable broth
  • 1/3 c water
  • 2 bay leaves


  1. Preheat a large soup pot over medium heat, add the olive oil. Saute the onion until translucent (approximately 1 minute). Add the garlic and cook for another 30 seconds (stir so it doesn’t stick)
  2. Stir in the carrots, potato, celery, green beans and leek. Saute for another minute or until they start to soften
  3. Stir in the basil, oregano, tarragon, bay leaves and chickpeas. Pour in the vegetable broth and water. Cover the pot and bring to a boil (when it starts bubbling). Once boiling, lower the heat and let it simmer for 10-15 minutes
  4. Add the pasta and spinach and allow to simmer for another 15 minutes or until pasta is soft
  5. The longer your soup simmers the more flavourful it will be
  6. Serve with some salt and pepper if needed




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