Ingredients for Chickenless Noodle Soup
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons dried dill
- 1 large egg
- 1/4 cup water
- 1 tablespoon olive oil
- 8 cups vegetable broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon poultry seasoning
- 1 bay leaf
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How to Make Chickenless Noodle Soup
- **Make the Dill Noodles:** In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon salt, and 2 tablespoons dried dill.
- Create a well in the center of the flour mixture.
- In a small bowl, whisk together 1 large egg, 1/4 cup water, and 1 tablespoon olive oil.
- Pour the wet ingredients into the well and gradually mix until a dough forms. Add a few drops of water if too dry or a bit of flour if too sticky.
- Gather the dough into a ball and knead on a lightly floured surface for 5 minutes until smooth and elastic.
- Divide the dough in half. Keeping the remaining dough covered, roll one half into a paper-thin rectangle on a generously floured surface.
- Loosely fold the rectangle into thirds, then cut into 1/4-inch pasta strips with a sharp knife. Unfold and lay out to dry for 30 minutes.
- **Prepare the Soup:** While the pasta dries, in a large pot, combine 8 cups vegetable broth, 1 teaspoon poultry seasoning, 1 bay leaf, 1 (15-ounce) can of drained and rinsed cannellini beans, 1 medium onion (chopped), 2 carrots (chopped), and 2 celery stalks (chopped).
- Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the beans and vegetables are tender and the flavors have melded.
- Add the dried dill pasta to the soup.
- Simmer for 5-10 minutes, or until the pasta is tender.
- Remove bay leaf before serving. Enjoy! This soup freezes well and reheats beautifully.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
34g
Fat
6g
Carbs
28g
