Vegetable Noodle Soup
Ingredients
- 1 TBSP extra-virgin olive oil
- 1 C thinly sliced carrot
- 1 C chopped celery
- 1 C finely chopped yellow onion
- 1 TBSP finely chopped garlic
- 6 C reduced-sodium vegetable broth
- 1 (14½-ounce) can fire-roasted diced tomatoes, undrained
- ¾ tsp salt
- ½ tsp salt-free Italian seasoning
- ½ tsp dried oregano
- ¼ tsp dried thyme
- ¼ tsp ground pepper
- 8 oz whole-wheat orzo (about 1⅓ cups)
- 3 C stemmed and chopped lacinato kale
- 10 oz frozen peas
- 1 TBSP sherry vinegar
- ¼ C grated Parmesan cheese
Directions
- Heat oil in a large Dutch oven over medium heat. Add carrot, celery and onion; cook, stirring occasionally, until softened, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
- Add broth, tomatoes, salt, Italian seasoning, oregano, thyme, pepper and bay leaf. Bring to a boil over high heat. Stir in orzo and reduce heat to medium; simmer, stirring occasionally, until the orzo is tender, 7 to 10 minutes. Add kale and peas; cook, covered, until the kale is wilted, 4 to 5 minutes. Remove from heat; stir in vinegar.
- Divide the soup among 6 bowls; top with Parmesan.