Vegetable Noodle Soup

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Vegetable Noodle Soup

 

2/3 cup diced onion

1/2 cup diced carrot

1/2 cup diced celery

3 cups water, divided or vegetable stock

1 15 oz. can butter beans, drained, rinsed or other white beans

1 1/2 cups Swiss chard or spinach, washed well, roughly chopped

1/2 cup cut corn, fresh or frozen

1/3 cup orzo

1 pinch turmeric

1 tablespoon nutritional yeast flakes

1 teaspoon mellow miso

salt to taste

freshly ground black pepper to taste

 

In a medium pot, combine the onion, carrot, celery, and saute the vegetables in

1 to 2 tablespoons water for 3 minutes to soften.

Meanwhile, in a food processor or blender, place the butter beans and 1 cup of

the remaining amount of water, and process until smooth and creamy.

Add the pureed mixture, the remaining approximately 2 cups water, Swiss chard,

corn, orzo, and turmeric. Stir well, bring the soup to a boil, reduce the heat

to low, and simmer for 8 to 10 minutes or until the vegetables and orzo are

tender.

Add the nutritional yeast flakes and miso during the last two minutes of

simmering time. Taste and season with salt and freshly ground pepper, as needed.

Makes 4 servings.