One Pot Zoodle Soup

One Pot Zoodle Soup

Directions:

  1. In a large pot, over medium heat, melt coconut oil.  Add onion, carrot, celery, garlic. Sauté for 3 minutes then add spices. Cook for an additional 7 minutes or until onions are translucent.
  2. Add crushed and diced tomatoes, stir until combined. Stir in chicken broth, green beans, kidney beans and garbanzo beans. Bring to a boil; reduce to a simmer.  
  3. Remove rind from cheese wedge and add to soup along with bay leaves. Simmer for 15 minutes. Shred remaining parmesan cheese to use as garnish, or save for a later date.
  4. Using a spiralizer, create “noodles” from the zucchini. Gently chop and add to soup pot.
  5. Add lemon juice, basil, parsley and garlic salt.
  6. Season to taste with salt and pepper.
  7. Garnish with shredded cheese.  

TIP:  Too much soup? Freeze half for a quick weeknight meal. The zoodles freeze well and don’t absorb moisture from the soup, making reheating a breeze.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen