Leftover Vegetable Noodle Stew
Transform your fridge leftovers into a comforting and flavorful dish with this Leftover Vegetable Noodle Stew. This quick and easy recipe is perfect for reducing food waste while creating a hearty meal packed with wholesome ingredients. Featuring a medley of chopped leftover vegetables, a rich vegetable broth infused with Italian seasoning and paprika, and tender noodles, this one-pot wonder comes together in just 40 minutes. Whether you're using up zucchini, green beans, or carrots, this stew is endlessly customizable and perfect for the whole family. Served piping hot and optionally garnished with fresh parsley, it’s a simple, satisfying way to make the most of what you have on hand. Perfect for weeknight dinners or meal prepping, this cozy vegetable noodle stew is a delicious win for both your palate and sustainability goals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 3 cups, chopped (e.g., carrots, celery, zucchini, peas, green beans, etc.) leftover vegetables
- 6 cups vegetable broth
- 1 15-ounce can canned diced tomatoes
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoons paprika
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 4 ounces (e.g., spaghetti, egg noodles, or any preferred type) uncooked noodles
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chopped leftover vegetables to the pot and stir to combine. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.
Pour in the vegetable broth and canned diced tomatoes (including the liquid). Stir well.
Add the Italian seasoning, paprika, salt, and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to medium-low and simmer for 10 minutes to allow the flavors to meld together.
Add the uncooked noodles to the pot and stir. Cook for an additional 8-10 minutes (or according to the noodle package instructions) until the noodles are tender.
Taste the stew and adjust seasoning as needed with more salt or pepper.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7712 mg | 335% | |
| Total Carbohydrate | 234.2 g | 85% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 63.2 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 692 mg | 53% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 5954 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
