Name: “Instant” Veggie Noodle Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: 1/2 cup Red Gold Canned Petite Diced Tomatoes 14.5 oz; 1/4 cup cannellini beans or chickpeas, drained and rinsed; 1/2 cup zucchini noodles or ribbons; 1/2 cup torn spinach or baby kale; 2 teaspoons miso; 1 1/2 teaspoons Italian seasoning, curry powder or chili crisp; 1/2 teaspoon garlic powder; 2 ounces angel hair pasta or mei fun vermicelli noodles; Kosher salt to taste; drizzle of olive oil; 12 ounces boiling water

This versatile recipe ensures you won’t be stuck in a lunch rut ever again! Red Gold Petite Diced Tomatoes add a pop of fresh sweetness to this “instant” broth that compliments so many flavor combinations. Just layer all of your ingredients in a 1/2-liter jar (with a tight-fitting lid!) in the morning before work and just add boiling water to cover once you’re ready for lunchtime. The miso and dried spices act in place of a little bouillon cube to melt away into the broth and flavor the noodles while they steep. @lisathompson @thefeedfeed

Ingredients

1/2 cup Red Gold Canned Petite Diced Tomatoes 14.5 oz
1/4 cup cannellini beans or chickpeas, drained and rinsed
1/2 cup zucchini noodles or ribbons
1/2 cup torn spinach or baby kale
2 teaspoons miso
1 1/2 teaspoons Italian seasoning, curry powder or chili crisp
1/2 teaspoon garlic powder
2 ounces angel hair pasta or mei fun vermicelli noodles
Kosher salt to taste
drizzle of olive oil
12 ounces boiling water

Instructions

Step one

Layer Red Gold Petite Diced Tomatoes, beans, zucchini noodles, spinach, miso, seasonings, pasta, salt, and olive oil into a large (at least 26-ounce) jar with a tight fitting lid. Store in the fridge until ready to serve.