This post is also available in german/deutsch.So we have nothing against a deliciously hot vegetable noodle soup. With fennel, carrots, celery, zucchini and baby spinach. Grab your spoon and enjoy it.
For our vegetable noodle soup we chose the beautifully turned Shipli noodles. If you cannot find the type of pasta you are using, you can of course use other short pasta.
You can use your own vegetable broth. Or you use ready-made broth. Nowadays there is a good range of vegetable broths in the supermarkets. Make sure that the list of ingredients is as short as possible and that no additives are included.
Many people think of fennel as fennel tea, which was available on childhood when you had a cold. And so, in our opinion, he is completely unjustified on the red list. Fennel is a really great vegetable, which we often find on the plate. Be it roasted from the oven, fried in a pan, in quiches, in soups and stews or finely sliced as crispy and fresh salat with oranges and radicchio. As you can see there are numerous dishes in which the good fennel harmonizes wonderfully. The best thing to do is take 1-2 tubers with you next time you try them.
Vegetable noodle soup with fennel
2 cloves of garlic, minced
2 onions, finely chopped
1 fennel bulb, halved and cut into strips
1 zucchini, halved and sliced
120 g celery, diced
4 carrots, diced
150 g Shipli pasta or other short pasta
1.5 l vegetable broth
1/2 bunch of flat-leaf parsley
1 handful of baby spinach
50 ml white wine
Fry the onions and garlic in olive oil. Add the finely chopped vegetables and fry for 5 minutes.
Deglaze with vegetable broth and some white wine and add the pasta.
Simmer for 20 minutes over medium heat.
Add baby spinach and season with salt, pepper and nutmeg.
Divide the vegetable noodle soup into bowls and serve with chopped parsley.If you try this vegetable noodle soup or one of my other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFEon Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!
Vegetable noodle soup with fennel ad baby spinach
- 2 cloves of garlic minced
- 2 onions finely chopped
- 1 fennel bulb halved and cut into strips
- 1 zucchini halved and sliced
- 120 g celery diced
- 4 carrots diced
- 150 g Shipli pasta or other short pasta
- 1.5 l vegetable broth
- 1/2 bunch of flat-leaf parsley
- 1 handful of baby spinach
- 50 ml white wine
- Fry the onions and garlic in olive oil. Add the finely chopped vegetables and fry for 5 minutes.
- Deglaze with vegetable broth and some white wine and add the pasta.
- Simmer for 20 minutes over medium heat.
- Add baby spinach and season with salt, pepper and nutmeg.
- Divide the vegetable noodle soup into bowls and serve with chopped parsley.
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