I created a new combination that is super healthy and equally as delicious. This soup is another variation of my Manhattan veggie chowder. I wanted noodles but not wheat nor mung bean noodles (glass noodles). Using sheets of round rice paper typically used for spring rolls, I used them as noodles. Adds a smooth yet firm texture to this yummy soup.
Bring a medium saucepan of water to a boil. Turn off the heat and cover. Save this until the end. We will use this to blanch the rice paper to make noodles. The reason we don’t add them to the soup while it’s cooking is that they will turn to mush.
Step 2: Chowder Base 5 cups low-sodium veggie broth 2 sliced carrots 2 sliced celery stalks 2 cups chopped kale 4+ minced or pressed garlic cloves ½ tsp dried thyme or 2 tsp fresh ½ tsp Old Bay Seasoning 1 tsp turmeric ¼ tsp black pepper ½ tsp cumin
Combine all the ingredients in a medium pot. Bring to a boil, then reduce to low heat, cover and simmer for 30 minutes. After 30 minutes its time to add the beans and peas.
Step 3: Beans 1 15 oz can no-salt-added Cannellini beans 1 15 oz can no-salt-added kidney beans ½ cup frozen peas Add the entire cans of beans to the soup. Stir and simmer for 5 minutes longer while we prepare the rice paper noodles.
Step 4: The Noodles
For this, I used an entire package (25 sheets) of round rice paper. You will want to place them inside a 1-gallon bag before you break them up or they will splinter and shoot all over your counter lol. I learned this the messy way. Break them horizontally in 1” wide pieces. Add to the hot water. Mix well and start ladling the soup into bowls. I used a forked pasta spoon to serve these noodles on top of each soup bowl. Mix and serve.
Makes 4 meal sized servings or 6 sides.