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The Best Vegetable & Noodle Soup

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This brothy vegetable noodle soup is perfect for a crisp fall evening. It’s hearty, satisfying and an easy way to get your daily dose of veggies. We call for dark-green lacinato kale, but curly kale will work just as well. We love how the tiny pieces of orzo sop up the broth, but any small whole-wheat noodle gets the green light in this versatile soup.

Ingredients:
  • 1 tablespoon extra-virgin olive oil
  • 1 cup thinly sliced carrot
  • 1 cup chopped celery
  • 1 cup finely chopped yellow onion
  • 1 tablespoon finely chopped garlic
  • 6 cups reduced-sodium vegetable broth
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
  • 3/4 teaspoon salt
  • 1/2 teaspoon salt-free italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground pepper
  • 1 bay leaf
  • 8 ounces whole-wheat orzo (about 1⅓ cups)
  • 3 cups stemmed and chopped lacinato kale
  • 10 ounces frozen peas
  • 1 tablespoon sherry vinegar
  • 1/4 cup grated parmesan cheese
Directions:
  1. 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.
  2. 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.
  3. Divide the soup among 6 bowls; top with Parmesan.
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