-
1 tablespoon extra-virgin olive oil
-
1 cup thinly sliced carrot
-
1 cup chopped celery
-
1 cup finely chopped yellow onion
-
1 tablespoon finely chopped garlic
-
6 cups reduced-sodium vegetable broth
-
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
-
3/4 teaspoon salt
-
1/2 teaspoon salt-free Italian seasoning
-
1/2 teaspoon dried oregano
-
1/4 teaspoon dried thyme
-
1/4 teaspoon ground pepper
-
1 bay leaf
-
8 ounces whole-wheat orzo (about 1β cups)
-
3 cups stemmed and chopped lacinato kale
-
10 ounces frozen peas
-
1 tablespoon sherry vinegar
-
1/4 cup grated Parmesan cheese
The Best Vegetable & Noodle Soup
This brothy vegetable noodle soup is perfect for a crisp fall evening. Itβs 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.
Nutrition Information
285
Calories
42g
Carbohydrates
17g
Protein
760mg
Potassium
1g
Fiber
4g
Sugar
You May Also Like
Sesame Shrimp Stir Fry with Spinach
This stir-fry recipe calls for buying shrimp that's already peeled and deveined, which saves you abo...
Sweet Potato Carbonara with Spinach & Mushrooms
Loaded with veggies, this spiralized sweet potato vegetable noodles recipe--our healthy take on a tr...
