Vegetable Shirataki Noodle Soup

Vegetable Shirataki Noodle Soup
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 - 8 ounce package Shirataki noodles
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 (14½ ounce) can italian roma tomatoes, cut up and juice reserved
  • 3 (14½ ounce) cans low sodium vegetable broth or low sodium chicken broth or low sodium beef broth
  • 1½ cups water
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 bay leaf
  • salt fresh ground pepper
  • 2 (12 ounce) cans white cannellini beans or great northern beans, rinsed
  • ¼ cup freshly grated parmesan cheese
  • ¼ cup chopped parsley
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Heat oil in large saucepan over medium heat.
  3. Saute onion, stirring until pale golden, about 5 minutes.
  4. Add garlic, carrots and celery and saute until tender, stirring occasionally, about 5 minutes.
  5. Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste.
  6. Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
  7. Stir in the beans and Shirataki noodles.
  8. Remove bay leaf.
  9. Sprinkle some of the parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving.