Yesterday, I cooked up a delicious vegetable soup that is perfect for the Autumn season.
The recipe is below if you'd like to give it a go!
1 box of low/no sodium Vegetable Broth
1 can of White Canalini Beans
1 pound of fresh Kale, chopped
1 can of Diced Tomatoes
4 large Carrots, diced
1.5 cups of Peas
1 Onion, Diced
1.5 cups baby potatoes, cut in 1/2 in. pieces
1 cup egg noodles (optional)
2 Bay leaves
Oregano
Parsley
Red Pepper Flakes
Salt/ Pepper to taste
2 tsp Olive Oil
Cook onions in olive oil until translucent. Add Carrots and potatoes. Saute for 5-7 minutes. Add Vegetable Broth and bring to a boil, then turn heat down to simmer. Add beans and emulsify to thicken the broth. Add the rest of the veggies and spices. Simmer for 20 minutes. Add Egg Noodles and cook for an additional 10 minutes ( or whatever the egg noodle instructions say for timing)
*take out the bay leaves as these are not good to consume, only good to flavor.
Enjoy! (You can also add a little parm cheese on top for a little extra oomph)