Description
Learn how to make this hearty vegetable noodle soup with ease and just one pot and 30 minutes of your time.
Ingredients
- 1/2 medium onion, finely diced
- 3 garlic cloves, finely minced
- 1/4 teaspoon red pepper flakes
- 3 medium carrots, sliced into rounds
- 2 ribs celery, chopped
- 1 1/2 lbs. russet or yukon gold potato, diced
- 1 (15 oz.) can cooked brown lentils, drained and rinsed
- 3 sprigs of fresh thyme
- 2 bay leaves
- 8 oz. rotini pasta
- 10 cups vegetable broth (homemade or store-bought)
- 5 oz. kale, roughly chopped
- Salt and pepper, to taste
Instructions
- In a large pot over medium heat, add in 2 tablespoons of vegetable broth. Once warmed, add in the onions, garlic and red pepper flakes, and sauté for about 3 minutes, stirring often, or until fragrant and translucent. Be sure to add more vegetable broth, 2 tablespoons at a time, as needed to prevent burning.
- Add in the carrots and celery, and cook for 3 minutes more.
- Add in potatoes, lentils, thyme, bay leaves, pasta, and vegetable broth. Mix everything together until uniform. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer cover the pot. Allow it to cook for 8-12 minutes, or until the noodles are al dente. Keep in mind that the noodles will continue to cook as the soup cools.
- Remove the thyme stems and bay leaves. Mix through the chopped kale and allow the soup to cool for about 10 minutes.
- Season with salt and pepper to taste. Serve with toasted bread or crackers of your choice. Enjoy!
Notes
- Store cooled in an airtight container in the refrigerator. Soup can be stored in the refrigerator for up to 5 days.
- This soup will thicken as it sits, so can add more vegetable broth as desired.
- We have not test this with gluten-free noodles and cannot guarantee the results.
- Feel free to use any beans of choice if you do not have lentils or prefer not to use them. You can also leave the beans out all together.
- You can opt to use any other pasta that is similarly sized to the rotini.
- Spinach can be used in place of the kale
- Prep Time: 8 minutes
- Cook Time: 18 minutes
- Category: Entree, Soup
- Method: Stovetop
- Cuisine: Vegan, Oil-Free
