Rice Noodle and Veggie Soup (#84)

Rice Noodle and Veggie Soup (#84)

Basic Information

• Servings: 4
• Serving Size: 1 cup
• Difficulty: 2
• Budget: 3
• Prep Time: 15
• Cook Time: 20
• Total Time: 35
• Meal Type: Breakfast

Diet Types

• Vegan
• Vegetarian
• Dairy-Free
• Plantstrong
• Flexitarian
• Gluten-Free
• Halal
• Kosher

Equipment

• Large pot
• Measuring cups and spoons

Ingredients

1. 4 ounces rice noodles
2. 4 cups vegetable broth (low-sodium for DASH)
3. 1 cup carrots, sliced
4. 1 cup zucchini, sliced
5. 1 tablespoon olive oil
6. 1/4 teaspoon salt
7. 1/4 teaspoon black pepper

Directions

1. In a large pot over medium heat, heat olive oil, add carrots and zucchini, and sauté until softened, about 5-7 minutes.
2. Stir in vegetable broth, salt, and pepper, bringing to a boil.
3. Add rice noodles and simmer for 5-7 minutes until tender.
4. Divide into four bowls and serve hot.

Storage

Refrigerate in an airtight container for up to 3 days. Reheat on stovetop or microwave (noodles may soften).

Nutrition

• Calories: 200
• Protein: 4g
• Fat: 4g
• Carbs: 36g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A