This kale vegetable noodle soup is delicious, healthy, and hearty. It’s a different take on a traditional vegetable noodle soup; the kale adds such a good flavor. I’ve made it the past few Falls and it’s one of my husband’s favorites. Well, it is when I add parmesan when serving it. Whether you serve it with or without your choice of parmesan, it’s a great soup to add into your meal rotation. It pairs well with a chilly day.
Kale Vegetable Noodle Soup
Serves 4-6
Ingredients
3 celery ribs, diced
1 small-medium yellow onion, roughly chopped
6 garlic cloves, minced
7-8 cups kale, large stems removed and roughly chopped
3 large or 4 small carrots, coined
1 cup fresh Italian parsley, chopped
8 cups vegetable broth
1 14 oz BPA free can or 13.4 oz carton cannellini beans, with liquid
6-8 oz brown rice elbow pasta or pasta of your choice
grated parmesan, optional
Instructions
In a large soup pot or Dutch oven, sauté the celery, onion, and garlic with around 1/4 cup of vegetable broth over medium-high heat for around 5 minutes. Cook until the onion is translucent. Add in the kale, carrots, fresh parsley, and remaining vegetable broth. Bring to a simmer and then reduce the heat to low-medium. Simmer for an hour. Add in the cannellini beans with their liquid. Simmer covered over low-medium heat for 3 hours. Right before serving add in the pasta noodles. They will cook in around 10 minutes. Serve topped with parmesan if you wish.
Riane’s Tidbits
Vegetable Broth
I use Trader Joe’s organic hearty vegetable broth.
Cannellini Beans
I use Whole Foods 365 13.4 oz carton organic cannellini beans. Wherever I can cut down on cans I do. Always just do what you can with what you have access too. When using cans, I try to buy BPA free cans.
If you don’t want noodles in your soup, add in another container of cannellini beans.
Kale
If you buy bagged kale, it’s already chopped. Just remove any large stems.
Gluten Free Pasta
Don’t use a gluten free pasta where you need to rinse the pasta after cooking it. You can’t rinse it in this recipe and it will make the soup mucky. I have found that the jovial brown rice elbow pasta works best in this recipe. I use about half the box.
Don’t add the pasta until the very end since it cooks with the heat even well after the heat is turned off. I remove the soup from the hot burner right after it’s done.
Parmesan
If you don’t top with parmesan (which is salty), you are probably going to want to add some sea salt.
I use Violife parmesan for a healthier vegan parmesan. I don’t love the smell and taste on it’s own, but it’s great mixed in or on top of meals. Many vegan cheeses are still filled with less than desirable ingredients and just because one item in a brand is healthier, it does not mean they all are. If you are trying to keep it healthier, always read ingredients. Violife Parmesan Ingredients: Filtered water, potato & rice starch, food starch (from potato), coconut oil, sea salt, rice protein, parmesan flavor (vegan sources), -I normally try to steer clear of the word “flavor” as it’s often times hiding MSG – olive extract, beta carotene (color), and vitamin b12.
If it’s your first time trying vegan cheese, it does not taste the same as the dairy version. However, when the right vegan cheeses are paired well in recipes, they work great. At this time I only buy the Violife Feta and Parmesan for some recipes. My husband thought they tasted great right away, but my taste buds took a bit longer to adapt. I just needed to learn which recipes to use them in. Taste buds also change with time.
I am not completely dairy free. I still have it a few times a year while out to eat or with friends and family. If goat cheese is an option though, I always prefer that. This is my balance right now. Do what feels right for you.
Gluten Free Sourdough Bread
If serving to guests, you could serve with a loaf of toasted sourdough bread & butter alongside it. As for the Miyoko’s vegan butter, I loved it instantly. I think you will too.
Recipe
Adapted from Annette Joseph’s Picture Perfect Parties. Hers includes olive oil, chicken stock, spaghetti noodles, parmesan cheese, and less onion, garlic, celery, and carrots.
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xx Riane
Kale Vegetable Noodle Soup
Ingredients
- 3 celery ribs diced
- 1 small-medium yellow onion roughly chopped
- 6 garlic cloves minced
- 7-8 cups kale large stems removed and roughly chopped
- 3 large or 4 small carrots coined
- 1 cup fresh Italian parsley chopped
- 8 cups vegetable broth
- 1 14 oz BPA free can or 13.4 oz carton cannellini beans with liquid
- 6-8 oz brown rice elbow pasta or pasta of your choice
- grated parmesan optional
Instructions
- In a large soup pot or Dutch oven, sauté the celery, onion, and garlic with around 1/4 cup of vegetable broth over medium-high heat for around 5 minutes. Cook until the onion is translucent. Add in the kale, carrots, fresh parsley, and remaining vegetable broth. Bring to a simmer and then reduce the heat to low-medium. Simmer for an hour. Add in the cannellini beans with their liquid. Simmer covered over low-medium heat for 3 hours. Right before serving add in the pasta noodles. They will cook in around 10 minutes. Serve topped with parmesan if you wish.
Notes
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