LiveWell Louisiana

Submit Your Recipe
Weekly Meal Planner

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat 6g17%
Cholesterol 40mg
Sodium 390mg
Total Carbohydrate 50g63%
Protein 15g19%
Prep Time
Cook Time
Total Time

20 min.

50 min.

70 min.



Garden Noodle Soup

Recipe courtesy of National Pasta Association.


12 oz. medium or thin egg noodles, uncooked
1 medium onion, chopped & 2 garlic cloves, minced
2 carrots, peeled and chopped & 2 celery stalks, chopped
1 (14.5-oz.) can crushed tomatoes, cut up and juice reserved
3 (14.5-oz.) cans low-sodium vegetable, chicken or beef broth
1/2 tsp. each dried oregano & dried basil + 1 bay leaf
2 (12-oz.) cans white cannelini or great northern beans, rinsed
1/4 c. freshly grated Parmesan cheese
1/4 c. chopped parsley
1 Tbsp. vegetable oil
1 1/2 c. water
Salt and freshly ground pepper to taste


1Cook noodles according to package directions. Drain and set aside.
2While noodles are cooking, heat oil in large saucepan over medium heat. Saute onion, stirring until pale golden, about 5 mins. Add garlic, carrots and celery and sauté until tender, stirring occasionally, about 5 mins.
3Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer, partially covered, about 30 mins.
4Stir in the beans and cooked noodles.
5Remove bay leaf. Sprinkle some of the Parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving. Serve immediately.