"Instant" Veggie Noodle Soup


Prep time 5mins
Cook time 10mins
Serves or Makes: 1


  • 1/ 2 cup Red Gold Petite Diced Tomatoes
  • 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 olive oil
  • 12 fluid ounces boiling water


  • Step 1

    Layer Red Gold Petite Diced Tomatoes, beans, zucchini noodles, spinach, miso, seasonings, 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.

  • Step 2

    Pour boiling water into jar and cover tightly. Let steep for 10 minutes, then stir well and enjoy immediately.

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.