Veggie Noodle Soup Recipe

Name: Veggie Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon Olive Oil; 1 teaspoon Minced Garlic; 1 whole Large Leek, Sliced Into Thin Strips; 2-1/2 cups Kale, Coarsely Chopped; 1/2 whole Large Red Bell Pepper, Stem And Seeds Removed, Then Coarsely Chopped; 1 can (14 Oz. Size) No Salt Added Diced Tomatoes With Juice; 4 cups Low Sodium Vegetable Broth; 4 whole Medium Tomatoes, Seeded And Coarsely Chopped; 1/2 teaspoons Dried Basil Leaves; 1/4 teaspoons Fresh Ground Black Pepper; 1 cup Dry Whole Wheat Elbow Macaroni; Salt And Pepper, to taste

Servings: persons

1 teaspoon Olive Oil
1 teaspoon Minced Garlic
1 whole Large Leek, Sliced Into Thin Strips
2-1/2 cups Kale, Coarsely Chopped
1/2 whole Large Red Bell Pepper, Stem And Seeds Removed, Then Coarsely Chopped
1 can (14 Oz. Size) No Salt Added Diced Tomatoes With Juice
4 cups Low Sodium Vegetable Broth
4 whole Medium Tomatoes, Seeded And Coarsely Chopped
1/2 teaspoons Dried Basil Leaves
1/4 teaspoons Fresh Ground Black Pepper
1 cup Dry Whole Wheat Elbow Macaroni
Salt And Pepper, to taste

1
In a large soup pot, heat olive oil over medium heat. Add minced garlic and saute until fragrant. Add sliced leeks, kale and red pepper and saute until slightly softened, about 4 minutes. Add canned diced tomatoes and vegetable broth and heat to a simmer. Add chopped tomatoes, dried basil and black pepper and reduce heat to low.
2
In a large pot of boiling water, cook elbow macaroni according to package instructions for al dente. This should be about 6 minutes. Drain and rinse the noodles, then add noodles into the soup. Simmer on low for 5-6 minutes prior to serving.
3
Nutrition per 1 1/4 cup: 180 calories, 2 g fat, 14 g protein, 25 g carbohydrates, 4.3 g fiber

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon Olive Oil, 1 teaspoon Minced Garlic, 1 whole Large Leek, Sliced Into Thin Strips, 2-1/2 cups Kale, Coarsely Chopped, and more.

Yes, Veggie Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggie Noodle Soup

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