Noodle soup with green vegetables and parsley pesto

Ingredients for 2 servings

For the noodle soup

  • 50 g small whole-grain pasta
  • 200 g Zucchini in 1 cm cubes
  • 200 g fennel into quarters and cut into thin strips
  • 100 g Edamame, FROZEN
  • 50 g celery – peel and diagonally cut into thin slices
  • 4 Slices Whole-Grain Baguette

Liquid ingredients and spices

  • 800 ml of vegetable broth
  • 2 TBSP olive oil, heat resistant
  • 2 TBSP Tamari
  • 1 EL noble yeast flakes
  • 1 Bay leaf
  • Crystal salt
  • Pepper from the mill

For the Pesto

  • 80 ml olive oil, cold pressed
  • 50 g of parsley
  • 30 g pine nuts
  • 2 TABLESPOONS noble yeast flakes
  • Crystal salt
  • Pepper from the mill


Preparation time about 15 minutes cooking/baking time approx. 25 minutes

For the soup, first of the olive oil in a saucepan. Fennel and celery in about 3 Min. stewing.

The oven to 180 °C circulating air preheating and a tipped back grille.

The vegetables with vegetable stock, Tamari, and Bay leaf, bring to a boil and add the pasta. The Whole approx 5 Min. simmer. Then Edamame and Zucchini to the soup and a further 3 Min. simmer; meanwhile, with salt, pepper and nutritional Yeast seasoning.

Meanwhile, place the bread slices on the oven grid and approx. 4 Min. roasting in the oven.

All the ingredients for the Pesto in a tall jug, and a short (!) puree. Not too long, otherwise the Pesto will be bitter.

Finally, about half of the Pesto into the soup, stir and season with salt and pepper.

With the rest of the Pesto on the toasted bread slices and sprinkle with the noodle soup to enjoy.

Nutritional values per Serving

  • Calories: 914 kcal
  • Carbohydrates: 84 g
  • Protein: 28 g
  • Fat: 49 g