Lemon Rosemary Kale Noodle Soup
Ingredients
- 1 onion, chopped
- 5 garlic, minced
- 3 carrots, chopped
- 1 zucchini, chopped
- 1 large rosemary sprig, approximately 2 tablespoons chopped
- 1 lemon, zested
- 10 cups veggie broth
- 8 ounces pasta, orzo suggested
- 1 bunch kale, chopped
- 2 cans beans, drained and rinsed
- 1 lemon, juiced
- Salt and pepper to taste
Preparation
Sauté onion and garlic until translucent and fragrant.
Add carrots, zucchini, rosemary, and lemon zest and sauté for 5 minutes.
Cover with veggie broth and bring to a boil. Simmer for 10-15 minutes.
Add pasta and cook until softened and tender.
Add beans, kale, and lemon juice, toss until kale is wilted.
Season with salt and pepper to taste and enjoy.
Notes
This recipe serves 6 people.
Orzo can be used instead of other pasta varieties.
