Potato Leek Noodle Soup
Hearty and heartful, Potato Leek Noodle Soup is just the fix for whatever ails you. This simple, vegan soup is filling and sure to satisfy all.
Ingredients
- 2 Tbs extra virgin olive oil plus additional for drizzling
- 1 8 oz pkg sliced mushrooms
- 2 carrots small dice
- 2 large leeks thinly sliced (white parts only)
- 2 large red potatoes small dice
- 1 Tbs all-purpose flour
- ½ cup white wine
- 3 cups vegetable broth
- 1 15 oz can cannelini beans, drained and rinsed
- 2 tsp fresh thyme leaves
- 2 tsp Italian flat-leaf parsley chopped
- 1 tsp fresh sage minced
- 6 oz good quality noodles prepared according to package directions
- kosher salt
- fresh cracked pepper
Instructions
- Heat a large, nonstick skillet on high heat. Add the oil and mushrooms and cook, tossing regularly, until mushrooms are nicely browned.
- Add the carrot, leeks, and potatoes, and cook until leeks are softened and fragrant. Add the flour and cook a minute, stirring. Add the wine to deglaze, scraping up the browned bits from the bottom of the pan, then cook until liquid is mostly evaporated.
- Add the vegetable broth, reduce heat, and simmer gently until potatoes are tender.
- Add the beans, herbs, and noodles. Season with salt and pepper to taste (I am a heavy salter). Yields: 4-6 servings.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!