Lemon Rosemary Kale Noodle Soup
Ingredients
- 1 onion, chopped
- 5 garlic, minced
- 3 carrots, chopped
- 1 zucchini, chopped
- 1 large Rosemary sprig, ~2 tbsp chopped
- 1 lemon, zested
- 10 cups veggie broth
- 8 oz pasta
- 1 bunch of kale, chopped
- 2 cans beans, drained and rinsed
- 1 lemon juiced
- Salt and pepper to taste
Preparation
Sauté your 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, then simmer for 10-15 minutes.
Add pasta and cook until pasta is softened and tender.
Add beans, kale, and lemon juice, toss until kale is wilted.
Season with salt and pepper to taste and enjoy.
Tips
Orzo pasta can be used as a delicious alternative.
Notes
This recipe serves 6 people.
