Cannellini Kale Noodle-y Soup Recipe | VEEG (2024)

VEEG

• 15

  Prep:

• 25

  Cook Time:

  See Also

  Jennifer Lopez's nutritionist Haylie Pomroy shares recipes in new bookEasy Kale Quiche RecipeCardamom Pear Martini - an infused vodka recipeSourdough starter recipe and guide - get an easy start | Foodgeek

• Yield: 8 Servings

Print Recipe

Cannellini Kale Noodle-y Soup is a lite yetcomforting soup that is full of kale, mushrooms, and noodles. It’sperfect for lunch or dinner any time of the year! Better still, you canfreeze leftovers in individual containers to use as you need for up to 6 months. Now that’s what we call make-ahead and handy! Anda generous sprinkle of our Plant-Based Pine Nut Parmesan tops this soup off like something you’d savor at your favorite bistro!

Ingredients

• 8 oz of dried pasta prepared according to the package instructions - We use gluten-freeTinkyada or other rice noodles.
• two medium white or yellow onions, chopped
• about three or so cloves of garlic, minced
• 1 cup ofmushrooms, any variety, slices or roughly chopped in large pieces
• two cans offire roasted tomatoes or regulardiced tomatoes -We love the flavor ofthis brand!
• 2 to 3 tbsp oftomato paste
• 2 tbsp ofmiso, or avegetable stock paste- We prefer this organic, gluten-free variety of miso.
• 4 cups ofvegetable broth
• two cans ofcannellini beans, rinsed and drained
• one bunch of kale washed, chopped with larger, tough, stems removed
• dash of salt, and freshly ground black pepper, to taste
• a pinch of driedred pepper flakes
• 3 tbsp ofnutritional yeast
• 1/2 cup offresh parsley, cilantro or a combination of both
• an optional squeeze of fresh lemon juice when serving
• an optional but recommended topping suggestion:Plant-Based Pine NutParmesan

Instructions

1. First, prepare noodles as directed on package. Rinse, drain and set aside.
2. Second,heat a large pot over medium heat, and add a splash of water or broth to coat the pan and then add the chopped onion. Cook the onion for 5 minutes, stirring frequently, or until the onion becomes soft. Add water or broth as needed to prevent the onions from sticking.
3. Now add the minced garlic and cook for another minute, or until the garlic releases its fragrance. Add the chopped mushrooms and cook for another minute or two.
4. Next, add the tomatoes, tomato paste, vegetable broth, and rinsed and drained cannellini beans. Bring the mixture to a low boil. Reduce the heat to just warm enough to support aslow and low, simmer.
5. Add the kale to the pot and cover. Covering the soup allows the kale to steam as it sits above the rest of the ingredients in the pan. Simmer, covered, for about 5 minutes. Once the kale has wilted down a bit, stir the soup and continue cooking for another 10 minutes or so, or until the kale is tender.
6. Stir in the salt, black pepper, red pepper flakes, nutritional yeast, and miso. Taste to adjust the salt and pepper as needed. Note that you can opt to add an extra cup of water or broth if you preferthat the soup needs a bit more liquid. This versatile nutritious and tasty veggie soup can be stew-like or soupy, depending on how you prefer your soup.
7. Next, add the prepared noodles to the soup.
8. Hit your homemade soup experience out of the park by topping it off with herbs - parsley or cilantro or both. And last but not least, a lite squeeze of fresh lemon juice and a generous sprinkle of our Plant-Based Pine Nut Parmesan tops this soup off like something you'd savor at your favorite bistro!
9. Serve your delicious homemade soup immediately and enjoy along with some crispy crackers or a slice of your favorite crusty bread. This hearty soup is also a wonderful make-ahead lunch.

Notes

• Miso is available to order on Amazon using the clickable ingredient link above or often found in the refrigerated vegan produce section of many well-stocked grocery stores and Asian markets. As an alternative, sub in a quirt or two of Bragg's Liquid Aminos or a bit of Tamari to add another level of flavor to the soup.
• As written, this soup is intended to be family-friendly. If the soup needs a little more heat for your liking, go heavy on the red pepper flakes. You could also stir in a smidge of cayenne pepper!
• As always, if you are following a gluten-free diet, make sure you check the labels of commercial broths to be sure they meet your requirements. Likewise, the same is true for any packaged ingredient. When following a restricted menu, carefully reading labels is a must.
• Finally, the nutrition informationprovided is based on the entire recipe divided into eight portions and does not include optionally suggested additions.

Nutrition

% DV

Calories Per Serving: 259

Prep Time:

Cook Time:

Yields: 8 Servings

Ingredients

• 8 oz of dried pasta prepared according to the package instructions - We use gluten-freeTinkyada or other rice noodles.
• two medium white or yellow onions, chopped
• about three or so cloves of garlic, minced
• 1 cup ofmushrooms, any variety, slices or roughly chopped in large pieces
• two cans offire roasted tomatoes or regulardiced tomatoes -We love the flavor ofthis brand!
• 2 to 3 tbsp oftomato paste
• 2 tbsp ofmiso, or avegetable stock paste- We prefer this organic, gluten-free variety of miso.
• 4 cups ofvegetable broth
• two cans ofcannellini beans, rinsed and drained
• one bunch of kale washed, chopped with larger, tough, stems removed
• dash of salt, and freshly ground black pepper, to taste
• a pinch of driedred pepper flakes
• 3 tbsp ofnutritional yeast
• 1/2 cup offresh parsley, cilantro or a combination of both
• an optional squeeze of fresh lemon juice when serving
• an optional but recommended topping suggestion:Plant-Based Pine NutParmesan

Instructions

1. First, prepare noodles as directed on package. Rinse, drain and set aside.
2. Second,heat a large pot over medium heat, and add a splash of water or broth to coat the pan and then add the chopped onion. Cook the onion for 5 minutes, stirring frequently, or until the onion becomes soft. Add water or broth as needed to prevent the onions from sticking.
3. Now add the minced garlic and cook for another minute, or until the garlic releases its fragrance. Add the chopped mushrooms and cook for another minute or two.
4. Next, add the tomatoes, tomato paste, vegetable broth, and rinsed and drained cannellini beans. Bring the mixture to a low boil. Reduce the heat to just warm enough to support aslow and low, simmer.
5. Add the kale to the pot and cover. Covering the soup allows the kale to steam as it sits above the rest of the ingredients in the pan. Simmer, covered, for about 5 minutes. Once the kale has wilted down a bit, stir the soup and continue cooking for another 10 minutes or so, or until the kale is tender.
6. Stir in the salt, black pepper, red pepper flakes, nutritional yeast, and miso. Taste to adjust the salt and pepper as needed. Note that you can opt to add an extra cup of water or broth if you preferthat the soup needs a bit more liquid. This versatile nutritious and tasty veggie soup can be stew-like or soupy, depending on how you prefer your soup.
7. Next, add the prepared noodles to the soup.
8. Hit your homemade soup experience out of the park by topping it off with herbs - parsley or cilantro or both. And last but not least, a lite squeeze of fresh lemon juice and a generous sprinkle of our Plant-Based Pine Nut Parmesan tops this soup off like something you'd savor at your favorite bistro!
9. Serve your delicious homemade soup immediately and enjoy along with some crispy crackers or a slice of your favorite crusty bread. This hearty soup is also a wonderful make-ahead lunch.

Notes

• Miso is available to order on Amazon using the clickable ingredient link above or often found in the refrigerated vegan produce section of many well-stocked grocery stores and Asian markets. As an alternative, sub in a quirt or two of Bragg's Liquid Aminos or a bit of Tamari to add another level of flavor to the soup.
• As written, this soup is intended to be family-friendly. If the soup needs a little more heat for your liking, go heavy on the red pepper flakes. You could also stir in a smidge of cayenne pepper!
• As always, if you are following a gluten-free diet, make sure you check the labels of commercial broths to be sure they meet your requirements. Likewise, the same is true for any packaged ingredient. When following a restricted menu, carefully reading labels is a must.
• Finally, the nutrition informationprovided is based on the entire recipe divided into eight portions and does not include optionally suggested additions.

Comments