Chunky Italian Vegetable Soup

Chunky Italian Vegetable Soup

A delicious hearty vegetable soup that comes together in less than 30 minutes

Ingredients
3 tbsps vegan butter
1/2 Onion, diced
1 cup chopped celery
3/4 cup chopped baby carrots
1 tbsps Italian seasonings
2-3 garlic cloves, minced
1/3-1/2 cups of tomato paste
2 14.5 oz can of kidney beans
1 14.5 oz can of diced tomatoes
8 cups of vegetable broth
1/2-1 cup small pasta
3 handfuls of chopped kale
Salt and pepper
Freshly chopped parsley for serving

Directions
Melt you butter in a large pot over medium high heat
Once melted add in your onion, celery and carrots
Cook, stirring often for 5 minutes
Add in your garlic and Italian seasonings and cook 1 minute
Add in your kidney beans, tomatoes, tomato paste and season with salt and garlic pepper
Pour in your broth
Mix well
Bring to a boil and cook for a few minutes
Turn to medium
Add in your pasta and kale
Mix well and cook until pasta is tender
Roughly 8-10 minutes
Remove from heat
Garnish with parsley
Serve and enjoy

Whenever I make a soup with pasta in it I always keep a little extra broth on hand. Noodles really absorb the liquid so it you have leftovers you’ll need more broth when serving.

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