Description
A hearty vegetable soup with ditalini pasta and kale, perfect for a warm and comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 celery stalks, chopped
- 3 carrots, peeled and sliced
- 2 medium Yukon gold potatoes, diced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 cups low-sodium vegetable broth
- 3 tablespoons nutritional yeast
- ¾ cup ditalini pasta
- 2 cups lacinato kale, chopped
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté for 3-4 minutes until fragrant and translucent.
- Add celery, carrots, and potatoes. Stir in thyme, bay leaf, salt, and pepper. Cook for another 5 minutes to develop flavor.
- Pour in vegetable broth and add nutritional yeast. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes or until vegetables are tender.
- Stir in ditalini pasta and kale. Simmer uncovered for 8-10 minutes until pasta is al dente and kale is wilted.
- Turn off heat. Stir in lemon juice. Taste and adjust seasoning if needed. Serve warm and enjoy.
Notes
- For extra flavor, consider adding a splash of vinegar or a dash of hot sauce before serving.
- This soup is great for meal prep and can be stored in the fridge for a few days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg