When you’re sick or feeling blue there is nothing quite like the warm, invincible embrace of Noodle Soup. More specifically, this Comforting White Bean + Kale Noodle Soup.
It’s a vegan version of the comforting classic: Chicken Noodle Soup.
So, that means a few important modifications like no chicken, no egg noodles and, a meat-free broth.
Can it be done?
No problem let’s swap the chicken for beans, egg noodles for whole-wheat rotini, and add a veggie broth. So simple and the results are shockingly so similar to its chicken counterpart.
What I discovered was it’s all in seasonings. It’s not the chicken that made this soup a classic, it was the foundation of it.
A good quality broth is essential, followed by proper spices and herbs. The addition of extra vegetables just makes this soup even more powerful.
Put that can opener away, this Comforting White Bean + Kale Noodle Soup will be your new go-to for comfort when you’re feeling under the weather.
Comforting White Bean + Kale Noodle Soup
Ingredients
- 2 tbsp olive oil
- ½ white onion finely chopped
- 1 cup celery finely chopped
- 1 cup carrots thinly sliced rounds
- ½ tbsp ground turmeric
- ½ tsp curry powder
- 8 cups vegetable broth
- 4 oz spiral pasta I used rotini
- 1 can white beans, such as cannellini/kidney/butter rinsed and drained
- 2 bay leaves
- 3 tbsp fresh parsley finely chopped, plus more for garnish
- ¼ tsp dried thyme
- pinch of chili flakes optional
- 2 cups kale chopped
- juice from ½ lemon
- 10 twists fresh pepper more to taste
- ⅛ tsp salt more to taste
Instructions
- In a dutch oven, warm the olive oil over medium-high heat.
- Once the oil is shimmering, add the onions, celery, and carrots with a pinch of salt. Cook until vegetables soften and onions became translucent. About 5-7 minutes.
- Add the turmeric and curry powder, stirring constantly for 30 seconds, until fragrant.
- Pour in the vegetable broth, pasta, beans, bay leaves, parsley, thyme, and chili flakes if using. Raise the heat and bring the mixture to a boil.
- Once boiling, reduce to a simmer and let it cook for 18 minutes uncovered.
- Just before the soup is finished, add the kale to the mixture and cook until wilted.
- Remove from heat, add the lemon juice, and season with salt and pepper, to taste.
- Divide into bowls and garnish with fresh parsley, if desired.
