Recipes
The Best Vegetable & Noodle Soup
- Noodles
This brothy vegetable noodle soup is perfect for a crisp fall evening. It’s hearty, satisfying and an easy way to get your daily dose of veggies. We call for dark-green lacinato kale, but curly kale will work just as well. We love how the tiny pieces of orzo sop up the broth, but any small whole-wheat noodle gets the green light in this versatile soup.
Ingredients
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1 tablespoon extra-virgin olive oil
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1 cup thinly sliced carrot
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1 cup chopped celery
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1 cup finely chopped yellow onion
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1 tablespoon finely chopped garlic
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6 cups reduced-sodium vegetable broth
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1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
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3/4 teaspoon salt
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1/2 teaspoon salt-free Italian seasoning
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1/2 teaspoon dried oregano
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1/4 teaspoon dried thyme
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1/4 teaspoon ground pepper
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1 bay leaf
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8 ounces whole-wheat orzo (about 1⅓ cups)
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3 cups stemmed and chopped lacinato kale
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10 ounces frozen peas
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1 tablespoon sherry vinegar
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1/4 cup grated Parmesan cheese
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