Tomato Noodle Soup

By mjensen

Soup

Ingredients

• 1 1 1 can crushed tomatoes (28 oz)
• 1 1 1 onion, chopped
• 4 4 cloves 4 large cloves garlic, minced
• 1 1 1 can low-sodium navy beans, drained and rinsed (14 oz/398 ml - optional)
• 2 2 2 cups low-sodium chicken broth, divided
• 2 2 2 tbsp. nutritional yeast
• 6 6 6 large basil leaves, chopped
• 3 4 3 4 3 - 4 branches thyme leaves, stripped
• 1/2 1/2 1/2 cup light coconut milk
• 2 2 2 cups all-natural soy milk (or other plant-based milk)
• 1/4 1/4 1/4 pack (small handful) brown rice fettuccine noodles, broken into fourths
• to to taste

Details

Servings 3
Preparation time 15mins
Cooking time 30mins
Adapted from google.ca

Preparation

Step 1

1. Sautee onion and garlic in broth until tender. Add can crushed tomatoes and navy beans (if using) and bring to a boil. Pour into blender and blend until smooth.

2. Pour soup back into saucepan. Add nutritional yeast, remaining broth, coconut milk and soy milk. Bring to a boil, then add fettuccine noodles. Cook on medium high heat until almost al dente.

3. Add basil and thyme and cook a few more minutes until noodles are done. Season with salt and pepper. Serve immediately.