Veggie Noodle Soup

1. 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. 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. 3

   Nutrition per 1 1/4 cup: 180 calories, 2 g fat, 14 g protein, 25 g carbohydrates, 4.3 g fiber

* Per serving · 4 servings · Values may vary.