Kale Vegetable Noodle Soup

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 our favorites. It takes a long time to simmer on the stove, but it's well worth the wait.

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Prep Time 20

Cook Time 4

Servings: 6

Ingredients Method Notes

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

Method

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

Gluten-Free | Dairy-Free | Vegan | Plant-Based | Medical Medium Compliant Friendly Recipe