Pot with beans, spinach, tomatoes, and noodles

20-Minute Beany Noodle Pot

This 20-Minute Beany Noodle Pot is protein-packed, creamy, super simple, and so delicious! It’s the perfect plant-based dinner or lunch. 

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 1 red onion
  • 2 garlic cloves
  • 1 large carrot
  • 2 tsp paprika
  • 2 tsp oregano
  • 2 tsp basil
  • 1 tsp vegetable stock powder
  • 1 can chickpeas, drained and rinsed (240 g)
  • 1 can butter beans, drained and rinsed (240 g)
  • 1 can chopped tomatoes (400 g)
  • 110 g brown rice noodles
  • 1 cup water, 240 ml
  • 1/2 lemon, the juice
  • 2 handful spinach
  • Salt & pepper, to taste


  1. Finely chop the onion and garlic and grate the carrot.
  2. In a large pot over medium-high heat, fry the onion and garlic for 3-4 minutes or until slightly soft. Add a splash of water if burning.
  3. Add the grated carrot, paprika, oregano, basil, and vegetable stock powder and fry for another 2 minutes.
  4. Add the chickpeas, butter beans, and chopped tomatoes to the pot and mix.
  5. Optional: break the noodles in half to ease cooking.
  6. Add the noodles to the pot with the water and bring to a boil. Once boiling, lower the heat and let it simmer for 12-16 minutes or until the noodles are soft. Stir frequently to ensure the noodles don't stick to the bottom.
  7. Once the noodles are done, add the lemon juice and spinach. Season with salt and pepper and serve.
  8. Store leftovers for 5 days in the fridge. Delicious both cold and reheated.