Feeling under the weather? You can make this soup in ONE POT and in just 7 minutes! No chopping or peeling required. Vegan, oil-free, and gluten-free if you use gluten-free noodles!
This fall/winter season has not been good to me. Usually, I have an incredible immune system…but I’ve been sick 3 times in about 3 months. My immune system can barely come up to breathe!
During times when you’re sick, it can be a struggle to still eat healthily. And eating healthy food can be tough when you don’t want to be in the kitchen for more than 10 minutes. We often resort to store-bought soups – and the selection for soup is better than it used to be, but oh man, that sodium!
I love a good chickpea noodle soup and try to keep some prepped in the freezer, but I quickly went through it during my early sick days. Plus, it requires a good amount of chopping. The LAST thing I want to do when I have a fever is stand at the counter and chop carrots.
During my last round of sickness, I came up with a super quick, easy, but still nutritious solution – what I call my 7-Minute Sick Day Soup! It’s even made in one pot. You just need some veggie broth or bouillon, canned white beans, spinach, and noodles.
I like to use mini vermicelli noodles. They cook quickly and are easy to eat. I find them in the soup aisle at my grocery store, not in the pasta aisle. If you cannot find them, just grab a box of regular vermicelli noodles (or spaghetti) and break them up into 1-inch pieces. You can also use another noodle, like macaroni, but the cooking time will increase and you might also have to add more broth.
Hope you enjoy this easy soup recipe. Feel better!
Cook Time:7 mins
Ingredients
3 cups vegetable broth
1/2 cup mini vermicelli noodles*
1/2 cup canned white beans** drained and rinsed
1 cup fresh baby spinach packed
any seasoning to taste - garlic, pepper, etc.
Instructions
In a medium-sized pot, bring the broth to a boil on high heat.
Add in the noodles and cook for 5 minutes (or adjust the time to the noodle you are using - just take 2 minutes off the recommended cooking time.)
Add in the beans. Boil for another 2 minutes or until the noodles are tender.
Remove the pot from the heat, stir in the spinach, and cover the pot until the spinach is wilted. Add in any seasoning as you see fit.
Serve warm!
Notes
*If you can't find mini vermicelli noodles, break up regular vermicelli or spaghetti noodles into 1-inch pieces. Or, use your favorite noodle. The cooking time depends on the noodle though! Vermicelli cooks quickly so it is my favorite to use when I'm feeling under the weather.
**White bean options: navy, great northern, or cannellini. All are delicious. Take your pick!
