Hearty and vegetarian! This soup is perfect in the fall!
Ingredients:
1 Large Onion, diced
1 Large Carrot, diced
1 Can White Kidney Beans, drained and rinsed
1 Can Diced Tomatoes
1 Can Tomato Paste
4 Cups Vegetable Stock
2 Cups Water
Kale
Choice of noodles
Dry Parsley Flakes
Garlic Powder
Salt and Pepper
Directions:
On medium high heat start by sweating your onions with oil or butter for 3-5 minutes. Add in salt and pepper, carrots, tomato paste and diced tomatoes. Mix together. Allow pan to rise back to heat. Add in water, parsley, garlic powder and more salt and pepper if you choose. Add stock. Turn down and simmer for 20-30 minutes.
In the meantime in a separate pot boil water and cook pasta noodles. Set aside.
To finish soup add in kale and simmer for another 10-15 minutes.
Tip: Keep pasta noodles separate. When serving soup portion noodles into serving bowl and pour soup over. This will keep your noodles from getting mushy especially if there are leftovers!