Vegetable Noodle Soup

This Vegetable Noodle Soup is a remarkable hearty and wholesome vegan meal so one can preserve you heat and energized going into springtime!

Ingredients

• 2 Tablespoons Olive Oil
• 1  Onion, Diced
• 2 cloves Garlic, Minced
• 2 cups Chopped Celery
• 1 cup Chopped Carrots
• 24 ounces, fluid Canned Diced Tomatoes
• four cups Vegetable Broth
• 1 cup Cauliflower Florets
• 1-½ cup Shelled Pasta
• 1 teaspoon Italian Seasoning
• 1-½ teaspoon Salt
• ½ teaspoons Pepper
• 2 cups Kale, De-stemmed And Torn In Pieces
• 1 cup Purple Cabbage Chopped

Preparation

In a big pot, add oil and bring to medium-high warmth. Add onion and garlic and sauté for 2 mins, stirring every now and then. Stir in celery and carrots and prepare dinner for about 2–3 mins, until slightly softened.

Add diced tomatoes and vegetable broth and convey to a boil. Stir in cauliflower and pasta. Reduce warmness and simmer for 10–15 minutes or till veggies are soft. Stir in Italian seasoning, salt and pepper, kale, and cabbage. Simmer for an addition 2–3 mins. Serve right away.

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