It’s soup season! Time for all of the cozy and comforting meals to commence. This Kale and Cannellini Bean Noodle Soup is very similar to a chicken noodle soup without the chicken, and the broth is very similar in flavor to a french onion soup broth. Serve with your favorite loaf of bread and enjoy!

Ingredients:

• 5 cloves garlic
• 1/2 onion
• 4 large peeled carrots
• 4 stalks of celery
• 2 cups finely chopped kale
• 1 parsnip
• 1 tsp italian seasoning
• 1/2 tsp garlic powder
• 3 tbsp Better than Bouillon
• 2 cups pasta (of choice)
• 1 can cannellini beans
• 1/2 cup shredded vegan parmesan
• 1 load french bread

Instructions:

1. Peel and finely chop 5 cloves of garlic. Chop onion, carrots, celery, kale, and parsnip.
2. Heat 2 tbsp of olive oil in a large Dutch oven pot. Add all chopped veggies and garlic to pot and sautee until tender. Add Italian seasoning, garlic powder, salt, and pepper to the pot of sautéed veggies. Stir.
3. In a separate pot, bring 8-10 cups of water to a boil. Once boiling, add 3 large tbsp of better than bouillon. Stir into boiling water until completely dissolved to make the soup broth. Pour broth into the veggies and stir.
4. In separate pot, bring 6 cups of salted water to a boil. Once boiling, add in noodles and cook 6-7 minutes or until slightly tender. Once cooked, drain noodles and add them to the veggies and broth.
5. Drain and rinse cannellini beans. Add to soup.
6. Stir soup all together and let simmer for a few more minutes.
7. Serve soup with shredded Parmesan and bread. Enjoy!