Creamy Bean and Noodle Soup
with chopped side salad
Our vegetarian riff on this cozy Filipino soup is comfort and simplicity at its finest. It has just a few ingredients, so all the flavors shine through. The addition of some half and half at the end gives it richness and depth.
Ingredients
- Pasta, elbow macaroni - 4 oz (sub any small pasta shape)
- Onions, medium - 1 , chopped
- Celery - 2 stalks , thinly sliced
- Carrots - 6 oz , diced (3 oz equals approximately 1 medium carrot)
- Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed
- Butter - 2 Tbsp
- Stock, any type - 6 cups
- Half and half - 1/2 cup (sub cream or milk)
- Vinegar, rice - 2 Tbsp
- Lemon juice - 2 tsp
- Honey - 2 tsp
- Mustard, Dijon - 1 tsp
- Oil, olive - 2 Tbsp
- Lettuce, romaine - 2 hearts , chopped
- Cucumbers - 6 oz , sliced
- Tomatoes, cherry or grape - 1 cup , halved
Prep
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Pasta - Bring a saucepan of well-salted water to boiling and cook pasta until al dente (tender but not soggy). Drain. If prepping ahead of time, toss with a bit of oil to prevent sticking. (Can be done up to 5 days ahead)
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Onions / Celery / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
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Make vinaigrette - Whisk together vinegar, lemon juice, honey, and mustard. Slowly add olive oil while whisking. Taste and season with some salt and pepper. (Can be done up to 5 days ahead)
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Lettuce / Cucumbers / Tomatoes - Prep as directed.
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Beans - Drain and rinse.
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Make
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Place a Dutch oven over medium heat and add butter. When butter is melted and bubbly, add onions, celery, and carrots with a pinch of salt. Saute vegetables until crisp-tender, ~5 minutes (reduce heat if they begin to brown too quickly).
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Stir in stock and beans with another big pinch of salt, bring to a simmer, and reduce heat to low. Cover with a lid and simmer gently until the flavors have come together and the vegetables are tender, 10 to 15 minutes.
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While the soup is simmering, combine lettuce, cucumbers, and tomatoes in a serving or mixing bowl.
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Return to soup and stir in half and half. Taste the soup and season with some additional salt and pepper, if needed.
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If noodles were made ahead, warm them in the microwave.
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Toss salad with vinaigrette until it is dressed to your liking.
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Divide noodles among serving bowls and ladle soup over top (store leftover soup and noodles separately to prevent the noodles from soaking up too much broth).
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Serve soup with salad on the side. Enjoy!
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